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Winter Citrus Salad with Olive Oil and Honey

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Bright citrus pairs perfectly with peppery olive oil, sticky honey, and crunchy nuts and seeds. Serve as a starter or even as a refreshing dessert.

PHOTOGRAPHY by
Olivia Hayo
|
October 20, 2020
Ingredients
SERVINGS:
1 naval orange, rind removed, cut into 1/4" slices
1 blood orange, rind removed, cut into 1/4" slices
1 red grapefruit, rind removed, cut into 1/4" slices
1 kiwi, peeled, cut into 1/4" slices
2 tablespoons nuts and seeds*
1 tablespoon extra-virgin olive oil
1 tablespoon raw honey
pinch sea salt

Instructions

On a large serving platter arrange the citrus and kiwi in an overlapping pattern.

Drizzle with olive and honey, and a sprinkle of salt. Top with nuts and seeds.

*Make your own combination of chopped nuts (pistachio, almond, pecan, etc.) and seeds (sesame, chia, flax, etc.) or buy a ready-to-go mix. My favorite is the Salad Pistachio Mix from The Spice Way in Encinitas.

ABOUT THE CONTRIBUTORS
Olivia Hayo
Olivia Hayo is the Associate Editor & Visuals Editor at Edible San Diego Magazine.Olivia Hayo is a chef, recipe developer, and photographer. She...
more about this contributor
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