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  • Karen Haralson

Winter Citrus Salad

Cure your winter blues with a dose of vitamin C and get the benefits of peppermint with this dessert salad. The beautiful presentation will brighten your mood (and impress any guests), while the fresh peppermint will invigorate your senses and do good for your body.

Prep Time: 20 to 30 minutes


1 red grapefruit*

2 navel oranges

2 blood oranges

2 tablespoons natural cane sugar

2 tablespoons fresh mint leaves, plus more for serving

2 tablespoons toasted almond slices, for serving (optional)


1. Segment the grapefruit and oranges. Slice ½ to ¾ inch (1 to 2 cm) off the top and bottom of the citrus fruit so the inner flesh is exposed. With a paring knife, slice the skin and white pith off of the fruit. Now cut out the segments in between the membranes. Place the segments on a plate and repeat for the rest of the citrus.


Peel the fruit and slice rounds 1/8-1/4 inch thick. Definitely quicker and also very pretty on a plate. Depends on the look you want and how much time you have to prepare the dish.

2 . In a food processor, process the sugar and mint leaves together until finely chopped. The sugar should look green. Sprinkle the mint sugar over the citrus segments. Top with fresh mint leaves and toasted almond slices, if desired.

** You can use any type of citrus - go for a combo of different colors for biggest impact. Can also be garnished with pomegranate ariels for another punch of color.

Adapted from: Oh She Glows


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