Four-Point Citrus Salad with Honey-Mint Dressing

By AislePrompt Editorial · Published 2026-07-26 · Updated 2026-07-26

A refreshing citrus salad featuring a quartet of fruits tossed in a bright honey and mint dressing for a perfect balance of sweet and herbal notes. This Mediterranean-inspired salad recipe (vegetarian), ready in about 15 minutes, pairs navel oranges, grapefruit, blood orange 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 110 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 large, peeled and segmented navel oranges
• 1 medium, peeled and segmented grapefruit
• 1 medium, peeled and segmented blood orange
• 1 medium, juiced lemon
• 1/4 cup, chopped fresh mint leaves
• 2 tbsp honey
• 1 tbsp extra virgin olive oil
• 1/4 tsp sea salt
• 1/8 tsp, freshly ground black pepper

Instructions

1. Step 1: In a large bowl, combine 2 large peeled and segmented navel oranges, 1 medium peeled and segmented grapefruit, and 1 medium peeled and segmented blood orange.
2. Step 2: In a small bowl, whisk together 1 medium lemon juiced, 2 tbsp honey, 1 tbsp extra virgin olive oil, 1/4 cup chopped fresh mint leaves, 1/4 tsp sea salt, and 1/8 tsp freshly ground black pepper until emulsified and fragrant.
3. Step 3: Pour the honey-mint dressing over the citrus segments and gently toss to coat all fruit pieces evenly without breaking them.
4. Step 4: Chill the salad in the refrigerator for 15 minutes before serving to allow the flavors to meld.