Here’s an updated citrus salad that requires no fussy segmenting. It’s perfect for any time of the day – breakfast, lunch, brunch or even as a dinner side dish. The best part – it requires no cooking! The goal here is to get three varieties of citrus that differ slightly in color. The most vibrant color comes from blood oranges, which can be difficult to find out of season. I sometimes add a little fresh lemon to give the fruit a little sour kick and contrast in color. The cardamom and spice is unexpected but pairs beautifully with the citrus.
Sliced Citrus with Mint, Cardamom and Dried Chili
serves 4
Ingredients
3 blood oranges, peeled and sliced ¼-inch thick
2 Cara Cara or other navel oranges (or 4 tangerines), peeled and sliced ¼-inch thick
2 medium pink or ruby red grapefruits, peeled and sliced ¼-inch thick
2 tablespoons best quality extra virgin olive oil
1 to 2 pinches ground cardamom
1 to pinches crushed dried chili or red pepper flakes
Flaky sea salt, such as Maldon
Small mint leaves, for garnish
Arrange the sliced citrus in a colorful pattern. Drizzle with olive oil and sprinkle with cardamom, chili and salt. Top with mint leaves. Serve cold or at room temperature.