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Easy Summer Citrus Salad

May 29 2012 - 10:50 AM

CitrussaladFor some reason, there’s a misconception that for something to be called a “salad” it must involve lettuce. Take a trip to your local Whole Foods and you’ll have edible proof that this is not the case. Sometimes when you’re in a pinch but would like a healthy, fresh element in your meal, a lettuce salad just isn’t an option. And aren’t you always digging through the greens to get to the good stuff anyways?

This is a salad I put together with the only ingredients I had. For this type of salad, I like to have at least one fresh ingredient on hand to liven up the flavors. In this case, I chose an orange. Grapefruit would even work too. It’s fast, simple and can accompany anything you throw on the grill.

Easy Summer Citrus Salad
Serves 4 as a side

About 1 8 oz. can beet, sliced
1 8 oz. can chickpeas
1/2 red onion, sliced thinly (I didn’t have any, but if you do throw this in)
1 orange
1 tsp orange zest
2 tbsp balsamic vinegar
1 tsp olive oil
2 tsp dried parsley
Salt and pepper

  1. Drain cans of beets and chickpeas. Rinse thoroughly and dry.
  2. Zest your orange onto the canned ingredients. Then, peel the orange and segment it so that all of the skin is removed. Be sure to save any of the juice to pour onto your salad. It’s easiest to remove the skin with a sharp knife.
  3. Add in your sliced red onion, and toss all ingredients together with dressing and seasonings. Chill for at least 15 minutes, and then serve.

What you have is a refreshing and healthy side dish. I used a flavored balsamic, but you’ll have enough flavor from the orange if you just use a regular one.

–Marly Schuman