Quaternary Citrus Salad with Mint and Honey Vinaigrette

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A refreshing salad featuring four types of citrus fruits tossed with fresh mint and a sweet honey vinaigrette. This Mediterranean recipe, ready in about 15 minutes, pairs navel orange, grapefruit, blood orange for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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

• 1 large, peeled and sliced navel orange
• 1 medium, peeled and sliced grapefruit
• 1 medium, peeled and sliced blood orange
• 1 small, thinly sliced lemon
• 1/4 cup, roughly chopped fresh mint leaves
• 2 tbsp honey
• 3 tbsp extra virgin olive oil
• 1 tbsp white wine vinegar
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: In a large bowl, combine 1 large peeled and sliced navel orange, 1 medium peeled and sliced grapefruit, 1 medium peeled and sliced blood orange, and 1 small thinly sliced lemon.
2. Step 2: In a small bowl, whisk together 2 tbsp honey, 3 tbsp extra virgin olive oil, 1 tbsp white wine vinegar, 1/4 tsp salt, and 1/8 tsp black pepper until emulsified.
3. Step 3: Pour the honey vinaigrette over the citrus slices and gently toss to coat. Sprinkle 1/4 cup roughly chopped fresh mint leaves on top and toss lightly again.
4. Step 4: Chill the salad in the refrigerator for 15 minutes before serving to enhance flavors.