Winter Citrus Caprese Salad

Brighten up the last days of winter with this Winter Citrus Caprese Salad, featuring California Olive Ranch Extra Virgin Olive Oil and seasonal citrus fruit

Course Salad

Cuisine American

Keyword Caprese Salad, Citrus

Prep Time 15

Cook Time 0

Total Time 15

Servings servings

Calories 345kcal

Ingredients

4 cups fresh salad greens
1 cara cara or navel orange
1 blood orange
1/2 pink grapefruit
1/2 avocado
8 oz burrata or fresh mozzarella
Coarse sea salt and pepper to taste
fresh basil optional

For the Dressing

1/4 cup California Olive Ranch Everyday Extra Virgin Olive Oil
1 tbsp balsamic vinegar
1 tbsp orange juice fresh squeezed
1/2 tsp orange zest
Kosher salt and pepper to taste

Instructions

Prep the citrus fruit by turning it on its side and slicing off the top and bottom of the fruit. Turn the fruit upright onto one of the flat sides and use a sharp paring knife to slice the skin and pith away from the fruit, angling the knife to follow its shape.
Work your way around the entire fruit, being careful not to squeeze too hard. When the fruit is fully peeled, turn on its side and slice into thin rounds. Set aside. Repeat with the remaining fruit.
Arrange the fresh greens on a serving platter. Slice or dice the avocado, then add to the top of the greens along with the slices of orange, blood orange, and pink grapefruit. Place the burrata sachets or slices of fresh mozzarella among them, then season with salt and pepper to taste.
To mix the dressing, place all ingredients in a salad dressing shaker, such as this one from OXO. Shake to combine, then drizzle over the top of the salad.
Serve immediately.

Notes

This recipe will yield four servings if preparing as a side salad. To convert to a main entree, add your preferred protein and reduce the yield to two servings.

Nutrition