Blood Orange Citrus Salad with Honey, Basil and Sea Salt


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Winter in San Antonio has been…not terrible. While the poor East Coast is getting Snowzilla’ed, we’re outside enjoying the sunshine. And Central Market is currently having their Citrus Celebration, which features about 60 different kinds of grapefruit, oranges, lemons, etc. It’s beautiful and delicious and makes me happy every time I set foot in that store.

This salad is perfect as either an appetizer or a dessert. Blood oranges are seasonal, and sweeter than a typical orange, but the addition of a little drizzle of honey, some flaked citrus salt (if you have it, if not, regular salt will work too) and some julienned basil is the most amazing combination. So many flavors!!

BLOOD ORANGE CITRUS SALAD WITH HONEY, BASIL AND SEA SALT (Serves 2)

  • Two blood oranges
  • Local honey, approx. 1 tsp. per salad
  • 7-8 basil leaves
  • Pinch of flaked citrus salt or regular sea salt
  1. Cut off the top and bottom of the orange, so it can stand on one end. Then, carefully remove the skin with a sharp knife, making sure you don’t cut away too much of the orange.

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2. Cut orange into slices, width-wise, and arrange on a plate.

3. Drizzle with honey, sprinkle with sea salt and top with julienned basil. Serve immediately.

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Look at all this citrus!!! Come on!!

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