A refreshing mix of oranges, grapefruit, and mint with a lemon-honey dressing—this vibrant salad is light, zesty, and perfect for warm days.

2 navel oranges, peeled and sliced

1 ruby red grapefruit, peeled and segmented

1 lemon, zested and juiced

2 tablespoons honey

2 tablespoons extra virgin olive oil

10 fresh mint leaves, chopped

Cook Mode Prevent your screen from going dark

Peel and slice the oranges and grapefruit into bite-sized pieces.

Zest the lemon and set aside.

In a large bowl, combine the citrus slices and lemon zest.

Drizzle honey and olive oil over the fruit, then toss gently to coat.

Add chopped mint leaves and mix lightly.

Cover with plastic wrap and chill in the refrigerator for 30 minutes before serving.

For added texture, garnish with pomegranate seeds or thinly sliced fennel.

You can substitute honey with agave syrup for a vegan version.

This salad is best served chilled and within a few hours of preparation.