17 Zesty Citrus Salads That Reign Supreme

We may not have the antidote for the wintertime doldrums, but citrus comes as close as we can get it. Just when you’re wanting to dive under your weightiest blanket and not come out until April (or May, depending on where you live), a ray of sunshine hits — no, our mistake, the sun is still behind clouds, but that glowing orange orb in your kitchen promises a fresh and juicy wake-up to your senses (and a hit of vitamin C, to boot). Lemons, limes and grapefruits are right there too, offering spritzes of brightness that feel like a lifeline. Particularly when lots of other produce at the market just looks sad and tired, incorporating citrus into savory salads will give you a whole new point of view even if it’s in a small way. It might not bring about swimsuit season exactly, but maybe it will give you just enough refresh to keep you going.

This salad is nothing short of gorgeous, a feast for the eyes. Fresh mint complements the citrus varieties beautifully, and radish incorporates a little crunch and heat to accompany the sweet. Some orange juice in the quick homemade vinaigrette ties everything together.

There’s a sideshow here from the citrus, which could turn any salad into a fun experience. That is, the homemade wonton “croutons,” which are stuffed with fresh chives and goat cheese, so that their crispy exterior explodes with creamy flavor. We love them here, with kale and citrus supremes.

If you think you’ve experienced everything citrus has to offer, you might find it fun to experiment with preserved lemon. Preserved lemon is a Middle Eastern condiment (you’ll find it, jarred, in your favorite Mediterranean stores) that brings a briny saltiness — it’s preserved in salt, after all — along with the brightness of the citrus. A little bit goes a long way, making this remarkably complex potato salad one that you’ll turn to again and again.

Beets and citrus were practically born to partner. One earthy, one bright and elevated. One with a mineral tang, one with a juicy burst. Going with golden beets brings some added sunshine, at least psychologically; but red beets would work here just as well.

The name “crunch” salad speaks for itself, with everything composed to maximize on a textural symphony. Here, it comes together quickly by getting a head start with a slaw mix, along with crispy onions, almonds and kale. We love it with its orangey, mustardy dressing.

You could serve this salad as a salad if you wish, as in, to be eaten with a knife and fork. But endive can also function as a sort of spoon, which can also make this salad finger food, as an hors d’oeuvre. Endive, much like watercress or arugula, has a bitterness that makes it an excellent foil to citrus, keeping this salad in the savory zone.

This salad is almost all grapefruit, but the elevation’s in the details. Supreming the fruit, that is, cutting away all the peel and bitter white pith, leaves behind the juicy segments, bringing their sweetness into focus. A dash of honey and sprinkling of minced mint really make this salad sing.

This salad is nothing short of crunch and freshness, freshness, freshness. Pomegranate seeds add their own tannic burst of juice and crunch that really goes well with the juiciness of jicama and orange. Despite all the fruit, this salad is super savory, thanks to the chili powder, scallions and cilantro.

Blood orange is not to be missed when you find it at the market; it brings such beauty to a salad, along with an orange flavor that tastes just slightly kissed by raspberry. It pairs so well with Little Gem lettuce and feta. You’ll love how quickly you can toss this up, and you’ll love it even more while you’re eating it.

Everything here just goes so well together. Creamy avocado gets a contrast with the brightness of oranges and grapefruits (whose juices will also prevent the avocado from turning). Pistachios are always a wonderful partner, due to their rich snap, but also because their green against the sunshine-y hues is just spectacular.

This takes all the feels of ambrosia salad, that is, a “salad” of the gelatin variety, and brings it to a salad that’s actually packed with fresh fruit and mint. Cottage cheese adds a scoop of protein. Pineapple joins the citrus here, too, and coconut underlines those tropical vibes.

Watercress is hard to find, but if you see it, add to cart, immediately. Its bright pepperiness rivals that of really excellent arugula, but with a juiciness that brings another dimension. Here, it is combined with avocado, orange and hazelnuts for a salad that tastes positively luxurious.

You can bring the spirit of simplicity to a sweet fruit salad as well. Here, it’s literal simplicity, as in the form of a lemony, vanilla-scented simple syrup. Letting the fruit marinate in that syrup before serving turns it into an outright dessert — but light and delicious enough to serve among the savories, too.

Lime brings main-character energy to this slaw, which is ready to accept its subtle sweetness by going with a gentler variety of cabbage, the crinkly-bumpy Savoy. Despite the richness of the dressing (that starts with mayo and sour cream), it dilutes quite a bit and mingles with the cabbage and lime juices, so that the effect is that of enhancing the flavor, rather than going thick and heavy. We love this on the side of grilled or braised meats or piled on a sandwich of barbecued pork or tofu.

Oil-cured olives don’t get enough love. You’ve seen them at the olive bar — they’re black and very shiny, sort of wrinkled, and they taste unlike any other kind of olive. A little creamier, a little less salty, but with a gentle bitterness that, unsurprisingly, pairs quite well with citrus.

You may have served green been salad with sliced almonds at Thanksgiving. Here is a deep-winter version, lightened up with oranges, grapefruit and even a spike of jalapeño. Fresh lime and orange juices in the vinaigrette and cilantro bring so much flavor.