Think of this recipe as a resort in a bowl!
I felt like this month we could use something colorful and bright, to welcome summer and conjure up a tropical vacation vibe. So I decided to remake this salad I remember from Turks and Caicos with all the sunny ingredients I could think of. This citrus salad is the vacation destination I am currently fantasizing about.
I gathered all my ingredients for this recipe from Adams Fairacre Farms this week. Also giving you a friendly reminder that if you use code BODYBEWELL at checkout you’ll receive $5 off your total purchase of $25 at any location every day except after 5 pm on Wednesdays!
Citrus Salad
serves 8 / prep time: 10 minutes
Ingredients
2 grapefruits
2 blood oranges
2 navel oranges
1 cup pitted Kalamata olives
1 cup pomegranate seeds
1 1/2 cups arugula
1/2 cup chopped fresh parsley
1/2 cup chopped roasted walnuts
Dressing
3 tablespoons olive oil
3 tablespoons champagne vinegar
2 tablespoons mustard
1 tablespoon minced garlic
salt & pepper
Directions
Cut up your citrus and put it into a bowl.
Stir in the olives, pomegranate seeds, walnuts, and chopped parsley.
For the dressing: Mix the ingredients in a separate bowl and then drizzle on top of the salad in the bowl.
Toss the arugula into the salad right before you are ready to serve it, so you don’t end up with a soggy mess.
*Offer applies to purchases of $25 or more. Limited to one coupon code per purchase.
