Seven Citrus Salad with Mint

6. Seven Citrus Salad with Mint

Virtually fat-free and full of sweet ’n’ sour flavors, combine whichever citrus fruits you have on hand (and any other fruits that tickle your fancy) and top with a dollop of Greek yogurt!

When you combine seven exotic citrus fruits with the snap of mint you wind up with one of the freshest salads around, courtesy of Tosca Reno’s latest publication, The Eat-Clean Diet Vegetarian Cookbook!

Photo: Donna Griffith

By Tosca Reno

Serves: 4
Hands-on time: 15 minutes
Total time: 35 minutes

INGREDIENTS:

• 1 Cara Cara orange
• 1 Rio Star grapefruit, or pink or red grapefruit
• 1 blood orange
• 2 satsuma mandarin oranges
• 1 cocktail citrus
• 1 ugli fruit (Jamaican tangelo)
• 4 kumquats, peels washed well, halved lengthwise and thinly sliced, removing any seeds
• 2 tbsp (30 ml) finely chopped fresh mint leaves

INSTRUCTIONS:

1. Using a knife, or by hand, remove peels from Cara Cara orange, grapefruit, blood orange and satsuma oranges. Pull apart sections, cut into bite-sized pieces and add to a bowl.
2. Using a knife, cut away peel of cocktail citrus and ugli fruit. Then, using a paring knife, cut in between membranes to remove fruit segments. Add segments to bowl. Add kumquats and mint.
3. Toss to combine and refrigerate for about 15 minutes before serving.

Nutrients per 1-cup citrus salad: Calories: 148, Total Fat: 0.2 g, Saturated Fat: <0.1g, Carbs: 36 g, Fiber: 5 g, Protein: 2 g, Sodium: 9 mg, Cholesterol: 0 m
g