When I started making this salad I was tempted to use just olive oil and make a "basic" dressing. But then I stumbled upon a long lost bottle of tahini..you know that corner on your kitchen shelf where things go to die? that's where I found it. Thankfully, it was still good to use! Also instead of cutting citrus supremes, I opted to slice them, way less work and I find that it makes the salad somewhat meatier. You can make the dressing ahead of time and then drizzle on at the last minute. The toasty notes of tahini go really well with the tangy citrus. —Rachel
Grapefruit (peeled, sliced)
Navel oranges (peeled, sliced)
Blood oranges (peeled, sliced)
Blood orange juice
Hemp seeds for garnish
In This Recipe
Keep 1 blood orange aside to use for dressing and slice the rind of all the other citrus. To do this, trim the ends and set a flat side on a cutting board. Slice off the peel and the pith following the shape of the citrus.
Once that is done, slice the oranges to 1/8th thickness.
Add blood orange juice + lime juice in a bowl and whisk in the tahini until fully incorporated. Sprinkle some sea salt and set aside
Arrange sliced citrus on a plate and drizzle dressing over it, garnish with micro greens or any peppery salad greens you like