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Citrus salad

Recipe by:Chef Daniel Tellez
Copita, Sausalito


  • 3 cara cara oranges     
    3 blood oranges
    2 grapefruit
    1 jicama, thinly sliced
    1/2 red onion, thinly sliced
    1 avocado, sliced
    3 tbsp. extra virgin olive oil
    2 tbsp. freshly squeezed lime juice
    1 tsp. ground coriander
    Kosher salt, to taste
    3/4 cup thinly sliced kumquats (peel and all)
    3 cups arugula


Using a knife, cut the tops and bottoms off the oranges and grapefruit to reveal the colored flesh. Place one of the cut sides down on a work surface. Using a small, sharp knife, cut off the peel and white pith from top to bottom. Turn the fruit to the opposite cut side and remove remaining white pith. Cut the fruit into slices, removing the seeds. Set aside.

Place orange and grapefruit slices on serving plates, distributing evenly. Top with jicama, onions and avocado.

In a bowl, whisk together olive oil, lime juice, coriander and salt. Toss arugula and kumquats with dressing and place on top of orange and grapefruit slices.

Serves 6

Califonia Bountiful