Vero Beach Citrus Salad is a super simple and delicious salad made with love from our Florida jewels of sweet navel oranges, ruby red grapefruits and tangy lemons with a hint of mint and a touch of olive oil and balsamic vinegar.
If you have an abundance of fruit/ citrus you have to learn to be creative as there is only so many preserves and marmalade you will want to can or store. ..So creative our family got…I can remember my Great Grandmother and Grandmother making these beautiful salads and concoctions for family luncheons and dinners.
When I was a child my Great Grandfather Christian Wilhelm Ries and my lovely Great Grandmother Anna bought a home in Vero Beach, Florida — Thus began our families love the affair with Citrus. They planted trees in the back and showed them, love. Those trees were so fantastic we would eat fruit right off the tree if you did not watch us during the 70’s.
Today I live in a farming community in Haines City, Florida and still share that love I had as a child for beautiful citrus trees and fruits. I hope you will enjoy this simple salad as much as we have over the years.
Vero Beach Citrus Salad
- 2 large Ruby Red Florida Grapefruits, sliced thinly
- 3 cups of mixed greens
- 2 large Florida Navel Oranges, sliced thinly
- 1 large Florida lemon, sliced thinly
- Mint for garnish, we use chocolate mint
- 1 and 1/2 tablespoons olive oil
- 2 teaspoons of balsamic vinegar
- 1 teaspoon of sugar, if desired
- Be sure to wash greens and place in the salad spinner to dry before using.
- Using pastry sheers – cut a ring of peels from fruit.
- Place a bed of greens down in serving the dish, once done arrange citrus on greens as desired.
- Optional: sprinkle a bit of sugar over to take away tartness.
- Drizzle olive oil and balsamic over. Garnish with mint.
- Serve immediately
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2014. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.