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Citrus Salad with Honey Vinaigrette

  • Author: Taming of the Spoon
  • Prep Time: 25 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x



  • 1 navel orange
  • 2 blood oranges
  • 1 pink grapefruit
  • Sea salt flakes
  • 1/2 small red onion, very thinly sliced
  • 1/2 teaspoon freshly chopped tarragon
  • 1 tablespoon sherry vinegar
  • 1 tablespoon honey
  • 1/4 teaspoon fresh lime or lemon juice
  • 3 tablespoons extra virgin olive oil


  1. To prepare the oranges and grapefruit, use a sharp knife and cut a thick slice off the tops and bottoms to expose the flesh. Working with 1 orange or grapefruit at a time, place it upright on a cutting board and cut off the peel and white pith in wide strips, following the curves of the sides. You can either slice the fruit crosswise into ΒΌ inch thick slices or segment the fruit into sections by holding the peeled fruit over a bowl and cutting between the membranes to release the segments.
  2. Arrange and layer the fruit slices or segments on 4 serving plates; sprinkle with salt. Top with red onion slices and sprinkle with chopped tarragon. Set aside.
  3. Make the dressing by whisking together the sherry vinegar, honey, lime or lemon juice, and olive oil.
  4. Drizzle dressing over the salads and serve.


Recipe adapted from the New York Times.