Citrus Salad

Citrus Salad

Serves 2 15 minute prep time

Bring a splash of color to your winter with this sunny citrus salad. Made with seasonal citrus fruits and succulent pomegranate seeds, this salad will be a sweet and refreshing side to any meal.

Don’t feel like tossing out the lemon rinds or peels? You can use them to make a household cleaner instead!  Add citrus skins to a jar and cover with vinegar. Set aside for 2-3 weeks. Strain out citrus and reserve vinegar. To create cleaning solution, dilute vinegar 1:1 with water. Use as all-purpose cleaning solution. Always do spot tests on surfaces first.


  • 1 naval orange
  • 1 blood orange
  • 1 grapefruit

  • 1 small shallot, thinly sliced
  • Salt to taste
  • 2 cups pea shoots
  • ¼ cup shelled pistachios, roasted
  • ¼ cup pomegranate seeds
  • 3 Tbsp olive oil
  • 1 Tbsp sherry vinegar or rice wine vinegar
  • 1 Tbsp maple syrup


  • Using a sharp knife, remove all of the citrus peel and pith (the white and bitter skin of the fruit underneath the peel). After you remove the pith, slice each citrus fruit into rounds.

  • Alternatively, you can slice the citrus into thin rounds instead of segments.

  • Arrange citrus on a platter with shallots and sprinkle with salt. Top with pea shoots and sprinkle pistachios and pomegranate on top.

  • Combine extra citrus juice, olive oil, sherry and maple syrup. Drizzle desired amount of dressing on top and serve immediately.