A (mostly!) make-ahead Citrus Salad

A light and bright side that makes a beautiful addition to any holiday spread.

A light, bright, (mostly) make-ahead side that makes a beautiful addition to any holiday spread.


  • 1 cup white vinegar
  • 1 tsp salt
  • ½ tsp sugar
  • ½ cup red onion, thinly sliced
  • 2 grapefruits
  • 2 navel oranges
  • 4 clementines, tangerines or mandarins


  • 1 ½ tbsp olive oil
  • 1 tsp honey
  • Salt, to taste
  • Pepper, to taste

To serve:

  • 2 cups baby arugula
  • 1 avocado
  • 1 lime


In a wide, shallow dish add the white vinegar and whisk in the salt and sugar until it has dissolved. Add the red onion and ensure it is covered by the vinegar — if the red onion is not completely covered, add more white vinegar. Cover with plastic wrap and leave in the fridge to quick pickle for a minimum of one hour or up to 1 day.

Peel the grapefruits, navel oranges and clementines as you would regularly. Remove as much of the pith as possible, then slice the citrus fruit into ½ cm slices crosswise. Place them in an airtight container and refrigerate for up to 12 hours.

When ready to serve, in a small bowl whisk together the olive oil, honey and salt and pepper to taste. Toss the baby arugula in the dressing and arrange it on a platter. Lay the citrus down on top of the arugula and zest the lime over the citrus. Slice the avocado into 1 centimetre wedges, halve the zested lime and its juice over the avocado before arranging it over the citrus. Top with pickled red onions and serve.

Servings: Makes 6 servings


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