Winter Citrus Salad

Winter Citrus Salad

I think it is the coolest thing ever that citrus season happens right around the time when our bodies need citrus the most. Thank you Mother Nature! In honor of all that she does for us, I’ve made this winter citrus salad as low waste as possible. By using the citrus peels to flavor the dressing for this salad, every part of the fruit serves its purpose. The peel holds all of the citrus oil, which carries a more candy-like flavor than the meat of the fruit. Its a perfect pairing for the beets in this recipe, because of their earthy flavor. If you’ve been following this blog, you know that I am a sucker for a well thought out and balanced flavor profile. This recipe is the perfect example. Oh, and its purdy.

First, start by peeling the citrus. I like to use my knife for this step so you can remove the pith and the peel at the same time. Plus, it doesn’t screw up ya nails. Here’s a link to a quick tutorial on my youtube channel:


Once you have the peel off, carefully scrape the white pith off with the back of a spoon. The more pith you leave, the more bitter the dressing will be. Think grapefruit. If you’re the type of person who enjoys bitterness, skip this step. Add the peels to a sparkly clean (IMPORTANT) sauce pan and sprinkle with sugar. Add the water and bring to a simmer. When the mixture just barely turns golden, take the peels out and remove the pot from the heat.

While the sauce is cooking, slice up the cooked beets, citrus, pears and avocados. Arrange them in a bowl. Pour the citrus caramel over the whole salad and serve! The sweetness pairs so well with the earthiness of the beets and the acidity of the citrus, plus we have fat from the avocado. Its such a pretty and well balanced appetizer!

This recipe is:


Low waste

Lightly sweet


This recipe has no ratings just yet.

Winter Citrus Salad

November 14, 2018
: 4
: 25 min
: Medium

A tribute to all Mother Nature does for us, this Winter Citrus Salad recipe is full of all the flavor with none of the waste.


  • 2 navel oranges
  • 1 grapefruit
  • 1/2 cup coconut sugar
  • 1 1/2 cups water
  • 2 cooked beets
  • 1 pear
  • 1 avocado
  • 1/4 cup chopped walnuts
  • Step 1 Slice the top and bottom off your citrus, then run your knife down the fruit, following its shape. Check out the video in my post for a full tutorial.
  • Step 2 Remove the white pith from the citrus peels with a spoon. Discard the white part, and add the peels in a medium sauce pot with the sugar and water. Heat to a simmer until its just barely beige. This will take just around 10 minutes.
  • Step 3 Meanwhile, slice the peeled citrus, cooked beets, pears and avocados. Arrange in a serving dish.
  • Step 4 Drizzle the salad with the citrus caramel, sprinkle with walnuts and serve.

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