Indulge in a refreshing Tangerine and Orange Salad, a vibrant medley that tantalizes the senses and delivers a burst of citrusy delight with every bite. This salad captures the essence of sun-kissed tangerines and oranges, peeled and meticulously sliced into delicate rounds to reveal their juicy, gem-like segments. The citrus slices are artfully arranged on a large serving platter, resembling a radiant mosaic of oranges and tangerines. Thinly sliced red onion, scattered over the citrus, adds a crisp, slightly pungent contrast that enhances the sweet notes of the fruit.
Pomegranate seeds are then sprinkled evenly across the top, lending a festive touch with their ruby-red color and juicy crunch. Fresh mint leaves, torn and generously sprinkled, introduce a refreshing herbal note that complements the citrus perfectly. The salad is then drizzled with a lovingly whisked dressing made from olive oil, honey, and fresh lemon juice, imbuing the dish with a balanced hint of sweetness and tanginess.
A sprinkle of salt and freshly ground black pepper adds an extra layer of complexity, heightening the flavors without overpowering the natural sweetness of the fruit. This salad is not only a feast for the taste buds but also a visual treat, perfect for any occasion. Serve it immediately or let it rest in the refrigerator briefly to allow the vibrant flavors to meld beautifully. Tangy, sweet, and refreshing, the Tangerine and Orange Salad is an invigorating dish that celebrates the fresh, zesty essence of citrus fruits, perfect for brightening any meal or gathering.
Ingredients
4 tangerines
2 oranges
1 small red onion
1/4 cup pomegranate seeds
1/4 cup fresh mint leaves
1 tbsp olive oil
1 tbsp honey
1 tbsp fresh lemon juice
Salt to taste
Black pepper to taste
Directions
1. Peel the tangerines and oranges, then slice them into rounds. Remove any seeds.
2. Thinly slice the small red onion.
3. Arrange the tangerine and orange slices on a large serving platter.
4. Scatter the thinly sliced red onion over the citrus slices.
5. Sprinkle the pomegranate seeds evenly over the salad.
6. Tear the fresh mint leaves and sprinkle them over the top.
7. In a small bowl, whisk together the olive oil, honey, and fresh lemon juice until well combined.
8. Drizzle the dressing over the salad.
9. Season with salt and black pepper to taste.
10. Serve immediately or refrigerate for a short time before serving to let the flavors meld.