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How to Section Citrus Fruit {Easy Citrus Salad}

This easy citrus salad makes a delightful summer side dish. With the sweet and tangy combination of fresh grapefruit and oranges, it’s an especially refreshing accompaniment to the bold flavors of barbecue.

How to Section Citrus Fruit

If you’re new to sectioning citrus, it’s really a very simple process. I’m happy to show you how. Just be sure to use a sharp chef’s knife. A good quality knife makes all the difference in making tasks like chopping, dicing and mincing – or in this case sectioning citrus – a breeze!

Step One: Trim Ends of Citrus Fruit
Using a sharp chef’s knife, carefully trim the ends off of the citrus fruit.

(Not shown in the photo: If you use citrus zest in various recipes, a great money- and time-saving tip is to zest the fruit before you trim and section it. Place the zest into an airtight freezer-safe container and store in the freezer for future use.)

Step Two: Trim Peel from Citrus Fruit
Place the citrus fruit on its now flat bottom.

Then, carefully trim the peel from the fruit by following the natural curve of the fruit.

Be sure to start at the top and slightly angle your knife so you’re trimming only the peel, sparing as much of the fruit as possible.

Step Three: Section the Fruit
Once the peel is removed, you can switch to a sharp pairing knife, if preferred. Then carefully cut each section of the citrus fruit out so that no membrane remains. Citrus segments are not only wonderful for making gorgeous fruit salads, but can also be used to create delicious yogurt parfaits and many other healthy treats.

(P.S. Rather than tossing out the remaining citrus membranes, save them for juicing or in smoothies.)

P.S. Got leftovers? Simply toss any leftover citrus salad with your favorite fresh mesculn greens for a beautiful summer salad. Looking for the perfect BBQ sauce? Check out my tips for foolproof BBQ chicken.

Easy Citrus Salad (GF)

Yield: 4 servings

Ingredients

1 large ruby red grapefruit
1 large tangerine
1 large navel orange
1 cup sliced red onion
1 tbsp chopped fresh cilantro
1 tbsp olive oil
1/2 tsp lime zest
1 tbsp fresh squeezed lime juice
1 tsp honey
Pinch of sea salt

Instructions

Peel and section the grapefruit, tangerine and orange. (If you’re new to sectioning citrus fruit, see photo tutorial above.)
Place citrus segments, red onion and cilantro into a large bowl.
In a small a small bowl, whisk together the olive oil, lime zest, lime juice, honey and salt.
Pour the lime oil mixture over the citrus mixture and gently toss to combine.
Serve with Foolproof BBQ Chicken, or place on top of a bed of mesclun greens for a delicious summer salad!

https://thenourishinghome.com/2014/06/how-to-section-citrus-fruit/

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Bacon, Lettuce & Tomato Salad {with Avocado & Ranch}

By Kelly · 6 Comments

A special welcome to my sweet friend Katie at Simple Foody. Her site is all about feeding a large family real food on a budget. She’s visiting with us today sharing one of her favorite Salad-for-Dinner recipes. And after giving it a go ourselves, my youngest son put it best when he exclaimed … “BLT Salad, where have you been all my life?” Yep, this one’s a keeper! Thanks, Katie!

by Katie at Simple Foody

I love a good BLT, which is what inspired this salad. I know it might seem a bit odd sharing about salads in the midst of winter. But a hearty salad paired with a warm bowl of satisfying soup makes a delicious, filling meal (as well as a frugal one), which is why it often graces our table in the dark cold days of winter.

Of course, it will soon be getting warmer – thankfully! So as spring arrives, we’ll trade in those large pots of soup for big bowls of salad topped with bits of oven-fried bacon and roasted chicken (or turkey) to make a complete, nourishing meal.

The beauty of this delicious Bacon, Lettuce & Tomato Salad is it works anytime of year. And it’s so simple. It really doesn’t take any time at all to pop that bacon into the oven while you rinse and chop the salad veggies, and make some homemade ranch dressing. Within 15 minutes of putting the bacon in the oven, you’ll have a gourmet-tasting meal that’s sure to impress and delight even the pickiest eaters!

Bacon, Lettuce & Tomato Salad {with Avocado & Ranch}

Yield: 4-5 servings, if served alone (or 5-6 servings if served with a side dish)

Recipe courtesy of Katie at Simple Foody.

Ingredients

1/2 lb. nitrate-free bacon
1 large head of lettuce (such as romaine or green leaf)
1 ripe avocado
1/2 pint cherry tomatoes

Optional Add-Ins:

Thinly sliced green onions or chives
Crumbled blue cheese or feta
Roasted or grilled chicken (or turkey)

Instructions

Cook the bacon. (I prefer to oven-fry bacon because it saves time and creates less mess.).
While bacon is cooking, rinse and chop the lettuce. Place in a large serving bowl.
Cut the cherry tomatoes in half and dice the avocado, as shown in photo below. Thinly slice some green onions (or chives), if using.
Place veggies on top of the salad, along with crumbled cheese, if desired.
Once bacon is cooled, cut into bite-sized pieces and sprinkle on top of the salad. For a hearty salad, top with leftover roasted or grilled chicken (or turkey).
Serve with a drizzle of your favorite dressing. We enjoy Kelly’s homemade ranch dressing or a creamy vinaigrette. (Blue cheese dressing is another delicious option.)
Serve with a bowl of hearty soup or a crockpot baked potato for an even more satisfying meal. Enjoy!

https://thenourishinghome.com/2014/03/bacon-lettuce-tomato-salad/

Kitchen Tip: Cut the avocado in half lengthwise, place the seeded side on the counter, seed side up. Hit the seed with the sharp edge of a knife then gently wiggle to release the pit from the fruit. (To avoid injury, make sure your hand is not near the avocado when you strike it.)

To dice avocado, hold one half in your hand and gently score the flesh down to the peel cutting in strips lengthwise and cross-wise as shown in the photo. Then using a spoon, scoop it all out. Ta-Da! Diced avocado without the mess.

Got leftover bacon? Be sure to whip up some homemade chocolate covered bacon for an amazing sweet treat! Yum!

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Honey-Lime Fruit Salad {Yummy, Yummy!}

By Kelly · 3 Comments

“Fruit salad – yummy, yummy!” … Whether you’re well past the Wiggles days or not, making fruit salad with your kiddos is a FUN and simple way to teach your children some basic culinary skills, while also sharing about the nutritional benefits of eating wholesome organic fruits.

In fact, a fun way to make this an even greater educational experience is to first visit a local Farmer’s Market, U-Pick Farm, or even the produce department of your favorite market together and select some fresh organic fruits. (Selecting a wide variety of fresh fruits together and then chopping them up into a delicious and nutritious fruit salad is a great way to encourage your kiddos to try something new.)

Kids in the Kitchen: Honey-Lime Fruit Salad

As I mentioned in my Strawberry Shortcake Muffins post, it’s important to correctly teach your children how to use sharp tools safely by first demonstrating how to properly use the tool, followed by assisting them in using the tool correctly, and then finally by carefully supervising them as they use the tool on their own.

For preschoolers, start with a plastic knife and teach them how to cut soft fruits like bananas. For elementary-age children, they are ready to begin learning how to properly use a small kitchen knife and other sharp kitchen tools {such as a peeler} with proper guidance and instruction. Preteens and teens who have the basics down are ready to perform more difficult culinary tasks, such as learning how to properly use a chef’s knife.

(Just a reminder to keep an eye out for my upcoming Kids in the Kitchen Summer School Series, where I’ll be sharing some detailed tips and techniques for teaching your children basic cooking and baking skills.)

This simple recipe also provides the opportunity to work on basic measuring and mixing skills, as well as the fun task of juicing a lime. Let your kiddos know that lime {or lemon} juice not only serves as a flavor booster, but also helps to keep the fruits from browning due to oxidation. Simple food science lessons like these make cooking together not only fun, but educational too!

Honey-Lime Fruit Salad (GF, DF)

Ingredients

5 cups of your favorite diced organic fruit
{such as strawberries, apples, grapes, peaches, kiwi, etc.}
1 tsp raw honey
2-3 tsp of fresh-squeezed lime juice (approx 1 lime)

Instructions

Peel any fruits that need peeling, and then carefully slice/dice them into bite-sized pieces. {Be sure to properly instruct and supervise children – keeping in mind the tips above – in order to keep this a fun and safe learning experience!}
In a small measuring cup, whisk together the honey and lime juice, making sure to double the ingredients if using more than 5 cups of diced fruit.
Toss diced fruit and honey-lime mixture together until well coated.
Chill for at least one hour. Makes a delicious summertime salad! Enjoy!

https://thenourishinghome.com/2013/06/honey-lime-fruit-salad/

P.S. You may even want to sing the Fruit Salad Song as you make this yummy recipe together. I know my preteens and their friends just love it when I start singing this little tune – LOL!

P.S.S. My very gifted blogging friend Matilda at The Quirky Kingdom wrote a post about Fruit Salad that truly satisfies and blesses the hearts of those who love the Lord. I encourage you to read it. You’ll never look at Fruit Salad the same way again. And that’s a good thing!

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