Citrus Recipes: Salads and Starters

Ambrosia

5 Washington Navel oranges
2 Bananas, peeled and sliced
1 cup shredded unsweetened coconut

With a paring knife, peel and segment 4 of the oranges.
Juice the remaining orange.
Mix orange segments, banana slices and coconut in a bowl.
Add ½ cup of orange juice.
Allow flavors to mingle 30 minutes before serving.

Harvest Fruit Salad with Mandarins

4 seedless Owari Satsuma mandarins
2 apples
½ cup chopped walnuts
¼ cup dried cranberries
¼ cup plain or sweetened yogurt
¼ cup mayonnaise
Juice of 1 mandarin

Peel and section 3 Owari Satsuma mandarins.
Juice one mandarin.
Core and dice apples into ½" pieces.
Add walnuts and cranberries.
Mix yogurt, mayonnaise and mandarin juice.
Toss fruit with yogurt mixture.

Sunny Salad with Grapefruit & Avocado

2 Oroblanco grapefruit
2 avocados
2 tablespoons lime juice
Butter lettuce

Vinaigrette:
¼ cup of Oroblanco grapefruit juice
¼ cup of light olive oil
½ teaspoon each salt and pepper

Cut grapefruit in half.
Remove grapefruit segments from membranes.
Peel and slice avocado.
Drench with lime juice.
Arrange grapefruit and avocado slices over lettuce.
Drizzle with vinaigrette.

Blood Orange, Red Onion & Olive Salad

4 Moro blood oranges
1 red onion thinly sliced
2 limes, juiced
4 tablespoons olive oil
1 teaspoon salt
½ teaspoon pepper
12 olives, pitted

Slice oranges, in rounds and remove peels.
Squeeze lime juice over onion slices.
Arrange orange slices and sliced onions on salad plates.
Sprinkle salt and pepper.
Top with olives.
Serve immediately.

Clementine Carrot Salad

2 pounds carrots, grated
2 lemons, juiced
3 Clementine mandarins, juiced
½ cup raisins
½ cup chopped walnuts
2 tablespoons honey
3 tablespoons mayonnaise

Place grated carrots in salad bowl.
Pour citrus juices over carrots.
Add mayonnaise and honey.
Stir well.
Add raisins and nuts.
Cover and refrigerate.
Serve chilled.

Meiwa Salad

6 cups butter lettuce
½ cup sliced, seeded Meiwa kumquats
½ cup pecan halves

Vinaigrette:
1 teaspoon orange zest
½ teaspoon salt
¼ cup fresh orange juice
1 tablespoon fresh lemon juice
½ cup olive oil

Blend zest, salt and orange and lemon juice slowly, add oil until emulsion forms.
Toss lettuce pieces, kumquats and pecans with vinaigrette.

Cara Cara Orange and Radish Salad

5 large Cara Cara oranges
4 large red radishes
4 oz pitted black olives
8 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1/8 teaspoon cumin
1/8 teaspoon salt

Peel oranges, remove white membranes and cut in rounds.
Wash radishes and cut in fine slices.
Julienne olives.
Arrange on salad platter with olives center and oranges alternately with radishes.
In bowl whisk oil, lemon juice, cumin and salt.
Drizzle dressing over salad.
Garnish with remaining olives and serve immediately.

Chinese Grapefruit Salad

1 Chinese grapefruit (segmented)
3 tablespoons dry sweetened shredded coconut
1 tablespoon olive oil
2 cloves garlic, thinly sliced
¼ cup roasted salted cashew
¼ cup thinly sliced shallots
Butter lettuce
Fresh cilantro sprigs

On low heat, stir coconut until golden brown (5-8 min) set aside.
On medium, heat oil, garlic until golden and crisp (2-3 min), set aside.
Peel and cut grapefruit in segments.
Line salad plates with lettuce and spoon on grapefruit segments.
Garnish with toasted coconut, garlic, nuts and cilantro.

Chandler Pummelo Salad & Lemon Vinaigrette

1 Chandler pummelo, peel and segment
1/3 lb cooked tiny shrimp
¼ cup sliced green onions
Baby spinach leaves

Vinaigrette:
1 clove garlic, crushed
2 tablespoons lemon juice
1 teaspoon soy sauce
Ground pepper, to taste
¼ cup olive oil

Gently separate segments.
Arrange pummelo over salad plates of baby spinach leaves.
Top with shrimp and onions.
In a small bowl, whisk ingredients for vinaigrette, dress salad and serve immediately.

Mary Helen's Famous Meyer Lemon Hummus

Ingredients:

1-2 cloves of garlic

1-2 Meyer Lemons

2 cups cooked garbanzo beans (chickpeas)

¼ cup roasted sesame butter (or tahini) – optional

Directions:

In a food processor, blend garlic until finely minced.

Slice Meyer lemons into ¼” rounds, then remove the seeds.  Add whole lemons, including skin and flesh, to the garlic puree.  Blend until creamy

If desired, add 2 cups of garbanzo beans (drained) and blend until smooth.

Add ¼ cup roasted sesame butter and blend briefly, until final mixture is smooth and creamy.

Enjoy on bread, crackers, chips or tortillas.

Use fresh for best lemony flavor.

Keep refrigerated.