Honey Citrus Salad

Often Lo (2) and I will stroll through the Farmers' Market in the mornings after we get Ky (5) off to school.  Lo sits happily in her stroller sampling all the delicious food as I chat and mingle with all the friendly vendors.  One of our favorite stands has the most beautiful naval oranges and big red grapefruits!  I always scoop up more than I, or the stroller, can carry. 

One of my most popular and simplest salads that I make for lunch uses these fresh Farmers' Market ingredients. When we return home, Lo quickly crawls up her high chair and says "Owange, peeeeeeezzzz."  I do tend to leave the grapefruit off for her, unless it's a particularly sweet one, or I substitute it for a pomelo, which tends to be less bitter. 

The honey adds a sweetness without being too overwhelming and the sprinkle of turbinado sugar adds a nice crunch.  If you wish to skip the sugar, the crushed almonds still offers a wonderful crunch.

I usually tend to make a big batch of this salad, which Lo, Ky and I blissfully munch on through out the day. By the end of the day there's usually not a drop left. 

Honey Citrus Salad

Recipe Created by Epicurean Mom

Yields 4 servings 

Ingredients:

4 naval oranges, peeled and sliced
2 grapefruits, peeled and sliced
1 meyer lemon, juiced
1/2 lime, juiced
1/2 teaspoon honey
Slivered almonds, crushed
Light sprinkle of turbinado sugar *Optional*
Zest of lemon and lime, for garnish

Place orange slices on a serving platter.  Top with grapefruit and evenly pour meyer lemon and lime juice over the top. Drizzle the honey over the grapefruit and sprinkle with sugar or almonds.  Garnish with lemon and lime zest.

The salad can be made one day ahead. Once assembled, cover and refrigerate until ready to serve.