Savory Citrus Salad

by Rebekahcooked up on January 30, 2017

Man, what a week. So much has happened. I want to encourage us all to keep showing up. And I need to focus on my art. That’s one of the things that keeps me sane, so here I am, making some more recipes and photos. Nourishing ourselves is important, even when it doesn’t feel really important. And so is finding joy, even when things are really tough.

Savory Citrus Salad | PDXfoodlove

I think I’ve mentioned a few times on this blog that I am a Savory Foods Person. Not that I don’t enjoy a good dessert, but when it comes to meals and snacks I generally go in the savory direction.

That’s what I had in mind when I created this salad. The first time I made it was when we were still in Florida, and the citrus was as fresh as can be. It’s hard to top that, but this weekend I did my best to recreate it, and good news — even in Oregon it is still delicious! Savory Citrus Salad | PDXfoodlove

So how do you make a big pile of oranges, tangerines, grapefruits and kumquats savory? Two things. 1) Use the very best olive oil you’ve got. I like to use Red Ridge Farms’ products. and 2) use herbs, and use them generously.  One thing I’ve noticed about American cooking is that we just don’t use enough herbs, period. Recipes in the beloved cookbook Jerusalem, for example, call for sometimes 4-5 TABLESPOONS of herbs in them. I think they add so much to the dish — they’re far from just a garnish, and that’s why I call for so many in this recipe.

Savory Citrus Salad | PDXfoodlove

What a fresh and delicious way to start the day — I served this for brunch, but it could be for any meal! Plus, it’s vegan, gluten free, paleo, whole 30 friendly and all that good stuff. All your friends will love it – if you decide to share, that is.

Savory Citrus Salad

Yield: 4

Serving Size: 1 cup

Ingredients

  • 1 ruby red grapefruit
  • 1 tangerine or tangelo
  • 2 blood oranges
  • 2-3 kumquats
  • 2 Tbsp. best quality olive oil
  • 1 Tbsp. fresh basil, finely chopped
  • 1 Tbsp. fresh mint, finely chopped
  • Heavy pinch of salt

Instructions

  1. Zest the grapefruit and one of the blood oranges, and reserve zest. Peel the tangerine and separate the wedges.
  2. For the rest of the citrus, cut away the rind using a large knife. Slice into rounds and then quarters for the grapefruit.
  3. Place all citrus in your serving dish of choice and then toss with the olive oil, herbs, zest and mint.
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3 Comments

  1. Hi Rebekah,

    I am a huge fan of your Crispy chicken thighs and chanterelle cream sauce recipe, but I can’t seem to find the preparation instructions on the recipe’s webpage. Could you take a look and make it available again?

    Thank you!

    -Mushroom hunter

    Comment by Mushroom_hunter — February 4, 2017 at 2:36 am

  2. Hi Rebekah,

    Big fan of your crispy chicken thighs and chanterelle cream sauce recipe, but the ingredients list disappeared from the webpage. Could you share that recipe again…it was so delicious.

    Thank you!

    Comment by Shroom_hunter — February 4, 2017 at 2:38 am

  3. Thanks for pointing out that the recipe disappered! I’ve updated the recipe and it’s back up on the site here: http://pdxfoodlove.com/2016/10/16/crispy-chicken-thighs-chanterelles-in-cream-sauce/

    Comment by bekky — March 8, 2017 at 4:17 pm

Sorry, the comment form is closed at this time.



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