Usually when I make a heavier breakfast like pancakes or French toast I like to serve a lighter and healthy side dish with it. Often times it becomes an afterthought and I just grab some cut up strawberries from the fridge but this time I wanted something different. This citrus salad was so good that I’m thinking about serving it with Christmas breakfast this year. Don’t let the cutting technique of the fruit intimidate you, it doesn’t take that much time and once you do the first one the other come along in no time. Emily sat at the table cutting up the fruit while I made pancakes and she was done with her part well before I was.
In a small bowl grate 1 Tablespoon of orange zest. Whisk the honey, lemon juice and orange zest until well combined and set aside. Using a paring knife, cut the top and bottom off of the orange you removed the zest from. Place with one cut side down on a cutting board and trim the peel and pith off of the fruit. While holding the inside of the orange in your hand carefully cut away each section and place in a large bowl. Continue this same process with all the oranges and the grapefruits. Once all the sections are in a bowl, drizzle the honey mixture over the top and gently toss to coat. Serve at room temperature or place in the refrigerator for up to 24 hours before serving.
Much Love, Aislinn and Emily