Tasmanian Pepperberry Citrus Salad with Roasted Macadamias

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

A refreshing salad featuring native Tasmanian pepperberries, bright citrus segments, and crunchy roasted macadamias tossed in a zesty dressing. This australian-inspired salads ready in about 15 minutes pairs mixed salad greens, large, peeled and segmented orange, medium, peeled and segmented grapefruit 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 190 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

• 4 cups mixed salad greens
• 1 large, peeled and segmented orange
• 1 medium, peeled and segmented grapefruit
• 1/3 cup roughly chopped roasted macadamia nuts
• 1 tsp crushed Tasmanian pepperberries
• 3 tbsp olive oil
• 1 tbsp white wine vinegar
• 1 tsp honey
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. Step 1: In a small bowl, whisk together 3 tbsp olive oil, 1 tbsp white wine vinegar, 1 tsp honey, 1/2 tsp sea salt, 1/4 tsp black pepper, and 1 tsp crushed Tasmanian pepperberries until emulsified.
2. Step 2: In a large salad bowl, combine 4 cups mixed salad greens, 1 large orange peeled and segmented, and 1 medium grapefruit peeled and segmented.
3. Step 3: Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
4. Step 4: Sprinkle 1/3 cup roughly chopped roasted macadamia nuts on top for a crunchy texture.
5. Step 5: Serve immediately as a bright and peppery starter or side dish.