This recipe actually started with an idea of how I wanted to photograph colorful fruit in a darker setting. I had a couple different plates that were darker and more like shallow bowls that I hadn’t had a chance to use yet. There’s a produce stand at the Farmer’s Market near me that has had a tremendous variety of citrus all winter long. Being in southern California makes that pretty easy to do. I’ve done a couple of shoots with citrus earlier this year but only as fruit and not as a finished dish. So, I experimented and came up with this citrus salad.
I used navel oranges, blood oranges and ruby red grapefruit. I think I had seen a fruit salad with red onions and thought that was an interesting idea. Much like tomatoes, I knew the acid in the fruit would take the bite out of the onion and leave the sweetness. One tip, though: if you make enough to save for later, don’t add the onions until you are ready to eat. I put everything together in one container and the next morning the entire salad had a strong onion odor. It still tasted ok but I wish I had left the onions out.
Citrus Salad
Ingredients
- 4 Oranges
- 2 Grapefruits
- Red onion, thinly sliced
- 0.25 cup mint leaves, finely chopped
- Juice from 1 lemon
- Juice from 1 lime
- 1 tsp honey
- 0.5 tsp Cumin
- 2 tbsp coconut oil
Instructions
- Cut the ends off of the citrus fruit and cut away skin and pith from the sides. Working over a bowl, cut between the membranes to release the sections into the bowl. Drain juice from bowl and set aside.
- Combine mint, lemon & lime juice, honey, cumin and coconut oil to make the dressing.
- Place citrus wedges on a plate or shallow bowl, garnish with red onion slices and drizzle dressing over the salad.
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