Basil citrus salad
2
Point(s)
Total Time
20 min
Prep
20 min
Cook
0 min
Serves
4
Difficulty
Easy
A citrus duo and medley of vegetables make this salad a rainbow of goodness with lots of interesting textures at play. Fresh basil and citrus have a flavorful affinity for one another, though you could use most any tender-leaved fresh herb that you have on hand here. Substitute spinach for the mesclun mix or add goat cheese for creamy tartness. You can also use pecans or sliced or slivered almonds in place of the walnuts if you wish. Toast them lightly to bring out the most nutty flavor. Citrus pairs beautifully with fish, making this a perfect salad sidekick for salmon, sole, flounder, or halibut—whatever fish suits your fancy.
Ingredients
Orange(s)
2 medium
Grapefruit(s)
1 small
Fresh mixed greens
5 cup(s)
Uncooked onion(s)
⅓ cup(s), chopped, red, thinly sliced
Uncooked carrot(s)
2 medium, julienned
Walnut(s)
¼ cup(s), toasted
Olive oil
½ Tbsp
Vinegar
1 Tbsp, raspberry
Basil
¼ cup(s), leaves, shredded
Garlic
1 medium clove(s), minced
Table salt
¼ tsp
Black pepper
⅛ tsp