Salad: United States – Southern United States (Florida) – Florida Citrus Salad

Serving Size: 4

Approximate Time

Prep 30 min

Cook 5 min

Additional 5 min

Total 40 min

Ingredients

- 3 large Florida oranges (Navel or Hamlin), peeled and segmented — about 12 oz (340 g) total fruit
- 1 large pink grapefruit, peeled and segmented — about 8 oz (225 g)
- 2 tangerines or mandarins, peeled and segmented — about 4 oz (115 g)
- 6 cups (about 170 g) mixed salad greens (baby arugula, baby spinach, butter lettuce)
- 1 small fennel bulb, thinly sliced — about 6 oz (170 g)
- 1 small cucumber, halved lengthwise and thinly sliced — about 6 oz (170 g)
- 1/2 small red onion, thinly sliced — about 2 oz (55 g)
- 1 ripe avocado, sliced — about 6 oz (170 g)
- 1/2 cup (50 g) toasted pecans, roughly chopped
- 3 oz (85 g) goat cheese or mild feta, crumbled
- 2 tbsp (8 g) fresh mint leaves, roughly chopped (optional)
- For the citrus vinaigrette:
  - 3 tbsp (45 ml) fresh orange juice (from about 1 small orange)
  - 2 tbsp (30 ml) fresh pink grapefruit juice (from about 1/2 grapefruit)
  - 1 tbsp (15 ml) white wine vinegar or champagne vinegar
  - 1 tsp (5 g) honey or mild syrup
  - 1 tsp (5 g) Dijon mustard
  - 1 tsp (2 g) orange zest (finely grated)
  - 1/4 cup (60 ml) extra-virgin olive oil
  - 1/4 tsp (1.5 g) kosher salt, plus more to taste
  - 1/8 tsp (0.5 g) freshly ground black pepper, plus more to taste

Instructions

Short Description:
A bright, refreshing salad featuring a mix of Florida-grown citrus—navel or Hamlin oranges, pink grapefruit, and tangerines—tossed with fresh mixed greens, avocado, toasted pecans, and a light citrus vinaigrette. It’s designed to highlight local citrus variety and seasonality.

Regional Notes:
This Florida variation emphasizes locally grown citrus varieties (Florida navel/Hamlin oranges, pink grapefruit, and tangerines/mandarins) and pairs them with Southern elements like toasted pecans. The sweet-tart Florida citrus juice and zest form the base of a light vinaigrette that distinguishes it from more generic citrus salads.

1. Toast the pecans: place pecans in a dry skillet over medium heat and toast, stirring, until fragrant and lightly browned, 3–4 minutes. Transfer to a plate to cool; roughly chop once cool.
2. Prepare the citrus segments (supremes): working over a bowl to catch juices, use a sharp knife to cut away peel and pith from each orange, grapefruit, and tangerine, then slice between membranes to release individual segments. Reserve any collected citrus juice for the dressing.
3. Make the vinaigrette: in a small bowl or jar combine the fresh orange juice, grapefruit juice, white wine vinegar, honey, Dijon mustard, and orange zest. Whisk or shake to combine. Slowly stream in the olive oil while whisking until emulsified. Stir in 1/4 tsp kosher salt and 1/8 tsp black pepper; taste and adjust seasoning.
4. Build the salad: in a large bowl, combine the mixed greens, thinly sliced fennel, cucumber, and red onion. Add the citrus segments and any reserved juices.
5. Dress and toss: drizzle about three-quarters of the vinaigrette over the salad and gently toss to coat, taking care not to break the citrus segments. Add more dressing if needed to taste.
6. Finish and serve: arrange the salad on a platter or individual plates. Top with avocado slices, toasted pecans, and crumbled goat cheese. Sprinkle with chopped mint if using and finish with a light grind of black pepper. Serve immediately with remaining vinaigrette on the side.