This bright, herb-forward salad is packed with refreshing citrus, crunchy macadamias, tangy feta, and a punchy lemon-dijon dressing. A perfect light meal or side, this dish celebrates balance, freshness, and bold flavor.
Why You'll Love Citrus + Herb Salad
This Citrus + Herb Salad is pure freshness in every bite-juicy grapefruit, crisp veggies, creamy feta, and a medley of herbs that awaken your palate. Developed in collaboration with Greenshaker, it's a vibrant celebration of texture and flavor. Finished with a zesty lemon-Dijon dressing and a handful of crunchy macadamia nuts, it's the kind of salad you'll crave year-round.
Tips and Tricks
- Segment your grapefruit cleanly: Use a sharp paring knife to remove pith and membranes for perfect citrus slices.
- Blanch your green beans: A quick 2-minute boil followed by an ice bath keeps them vibrant and crisp.
- Use a mandoline: Thinly slice fennel and watermelon radish for a beautiful presentation and delicate crunch.
Variations
Want to mix things up? Try one of these:
- Protein boost: Add grilled shrimp, sliced chicken, or crispy tofu.
- Nut swap: Use pistachios or sliced almonds instead of macadamias.
- Dairy-free: Omit feta or sub with a plant-based cheese.
Substitutions
No worries if you don't have everything:
- Grapefruit → Blood orange or cara cara orange: Still citrusy, still delicious.
- Dill → Tarragon or parsley: Swap in another fresh herb to match your taste.
- Maple syrup → Honey or agave: Any sweetener will do the trick.
Best Served With
- A crisp white wine like Sauvignon Blanc
- Grilled fish or citrus-glazed chicken
- Crusty sourdough or seedy crackers
- A chilled sparkling water with fresh mint
How to Store Leftovers
- Store the salad components and dressing separately in airtight containers in the fridge. Once dressed, the salad is best eaten immediately.
- For make-ahead, prep and refrigerate everything except the herbs and grapefruit, then assemble just before serving for peak freshness.
Common Questions
What's the best way to segment grapefruit?
Use a paring knife to cut away the peel and white pith, then slice between membranes to release clean, juicy segments.
Can I make this ahead of time?
Yes, prep the ingredients and dressing separately up to 1 day in advance, and assemble right before serving.
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