Seven Citrus Salad with Mint

This recipe is from the Eat-Clean Diet® Vegetarian Cookbook. Preview and buy the book here.

Prep: 20 minutes active, 15 minutes inactive
Cook: 0 minutes
Yield: 4 x 1-cup servings

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. 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. Toss to combine and refrigerate for about 15 minutes before serving. 

Check out Tosca putting together this beautiful, flavorful salad!