Lori D's Citrus Salad Recipe

Segment citrus

Using a sharp knife, trim the top and bottom off the navel oranges, blood orange and grapefruit so they sit flat. Cut away the peel and pith in vertical strips following the curve of each fruit. Working over a bowl to catch juices, slice between membranes to free segments (supremes). Reserve any juice and membranes in the bowl for the dressing (you should have about 2 tablespoons juice).

Prepare additional fruit

Peel and dice the mango into 1/2-inch cubes. Hull and quarter the strawberries. If using pomegranate arils, remove them from the fruit or use pre-peeled arils.

Place the citrus segments, mango pieces and strawberries in a shallow bowl and gently toss to combine. Set aside while you prepare greens and dressing so flavors mingle (5–10 minutes).

Wash and thoroughly dry the baby arugula or mixed greens. Transfer to a large salad bowl or spread on a serving platter. Roughly tear the mint leaves and cilantro (if using) and sprinkle over the greens.

Combine dressing ingredients: in a small jar or bowl add the reserved citrus juice (about 2 tbsp), lemon juice, orange juice (if reserved juice is less than 2 tbsp add fresh), honey, Dijon mustard, lemon zest, salt and pepper. Whisk until honey and mustard are fully incorporated.

Slowly stream in the extra-virgin olive oil while whisking to emulsify the dressing. Taste and adjust seasoning — add up to 1/4 teaspoon more salt or more honey if you prefer a sweeter dressing.

Toast almonds in a dry skillet over medium heat, shaking the pan frequently, until fragrant and lightly golden, 3–5 minutes. Remove from heat and let cool.

Dress and assemble: Drizzle about half the dressing over the greens and gently toss to coat. Arrange the citrus and mixed fruit over the dressed greens. Sprinkle toasted almonds, crumbled feta or goat cheese and pomegranate arils evenly over the top. Drizzle any remaining dressing over the assembled salad.

Finish and serve: Lightly sprinkle flaky sea salt and a grind of black pepper over the salad. Serve immediately so citrus texture remains bright.