Citrus and Herb Light Salad
A vibrant, refreshing salad featuring bright citrus segments and aromatic herbs, dressed with a light olive oil and vinegar vinaigrette. This mediterranean-inspired salads (vegetarian) ready in about 15 minutes pairs medium, segmented blood oranges, segmented lemons, mixed greens into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 120 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium, segmented blood oranges
- 1, segmented lemons
- 4 cups mixed greens
- 1/4 cup, chopped fresh basil
- 1/4 cup, chopped fresh mint
- 3 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: In a large bowl, combine blood orange segments, lemon segments, mixed greens, chopped basil, and chopped mint.
- Step 2: In a small jar, whisk together olive oil, red wine vinegar, honey, salt, and black pepper until emulsified.
- Step 3: Pour the dressing over the salad and gently toss to coat all ingredients evenly.
- Step 4: Cover and refrigerate for 30 minutes to allow flavors to meld before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Citrus and Herb Light Salad take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Citrus and Herb Light Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep segmented lemons from drying out.
Can I substitute ingredients in Citrus and Herb Light Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Citrus and Herb Light Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Citrus and Herb Light Salad vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
