Description
A bright and refreshing Middle-Eastern Citrus Salad packed with crisp romaine, juicy orange and grapefruit segments, cool cucumber, fresh parsley, and toasted almonds, all lightly dressed in olive oil and lemon for a vibrant, crunchy dish.
Ingredients
Scale
- 6 cups chopped romaine lettuce
- 1 large cucumber, cut into thin sticks
- 1 small red onion, thinly sliced
- 2 medium oranges, segmented
- 1 large pink grapefruit, segmented
- 1/4 cup finely chopped fresh parsley
- 1/3 cup toasted almond slices
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Place a small skillet over medium heat and toast the almond slices for 3 to 4 minutes until golden and fragrant. Set aside to cool.
- In a small bowl, whisk together the olive oil, fresh lemon juice, salt, and black pepper until well combined.
- Add the chopped romaine lettuce to a large mixing bowl.
- Layer in the cucumber, red onion, orange segments, grapefruit segments, and chopped parsley.
- Drizzle the dressing evenly over the salad and toss gently to coat all ingredients without bruising the greens.
- Sprinkle the cooled toasted almond slices over the top.
- Serve immediately for the freshest texture and flavor.
Notes
- Soak sliced red onion in cold water for 5 minutes to mellow its sharpness if desired.
- Pat citrus segments dry before adding to prevent excess moisture.
- Dress the salad just before serving to keep the lettuce crisp.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 14g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg