This citrus salad makes me feel like it’s the perfect cross between what winter has brought us (citrus and a lot of negative wind chills) and what is in store for spring (so much more produce and weather that doesn’t make me shiver to the bone). I don’t always necessarily use all my produce on time, so making a big salad helps a lot in making sure it gets used before my oranges get all squishy and gross. Fruit salads are perfect for eating with breakfasts or for a snack throughout the week.
Simple Basil Citrus Salad With Balsamic Jam Dressing [Vegan]
- 3-4 oranges, any variety
- 2 grapefruits
- 2 blood oranges
- ¼ cup fresh basil, chopped
- 1 tablespoon cherry jam
- 1 teaspoon balsamic vinegar
- ¼ cup water
- Peel and slice the citrus, slicing the fruits into thick rounds and setting aside into a large bowl. Add the chopped basil and toss lightly.
- In a small bowl, whisk together the jam, vinegar, and water. Dress the salad with half of the mixture and save the other half for dressing later. Store in the refrigerator.