Citrus Salad with Lemon Mint and Honey

It’s Sunday night and it’s late.  My sweet little children have just fallen asleep.  Everyone has been in some stage of sickness with a nasty flu.  My husband has had it the worst.  (And we all know what is said about men when they are sick.  So.)

Of course, I have to mention the tragic loss of life on Friday.  We can’t seem to stop thinking about it or discussing it or spending extra time holding our little ones close to us.  Both my husband and I have been in tears.  Our hearts ache for the families of the victims and even the family of the shooter.  Such a tragedy.

Well, my prayers are with them and with everyone.  I pray daily for peace in this world and for anyone with a broken heart.

It feels a little silly to be posting a recipe, but that’s what I do when I’m sad or mourning–I cook.  And I eat.  Luckily this salad is a little more healthy than the other things I want to drown my sorrows in…sigh.

I received some lemon mint, also called lemon balm, in my CSA share along with a bunch of other goodies.  (More turnips!)  This is a take on a salad I’ve made several times and it’s always refreshing and bright.  I needed a little of that today.

I usually make this with a navel and a blood orange.  I love all the pretty colors together.  So if you have other kinds of citrus on hand, use them!  The Meyer lemons are much sweeter than regular lemons, but still tart enough that a little honey helps offset it.  If you can’t get your hands on lemon mint, you can use other kinds of mint and even basil would be fantastic here.

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Citrus Salad with Lemon Mint and Honey

A fresh seasonal salad made with juicy, bright citrus, lemon balm (mint), and honey.

  • Total Time: 10 mins
  • Yield: 2 1x


  • 2 oranges
  • 1 grapefruit
  • 1 Meyer lemon
  • small handful of lemon mint leaves (also called lemon balm)
  • 1 Tbsp. honey (use less if the fruit is extra sweet)
  • a little drizzle of olive oil


  1. Cut the ends off the fruit and use the knife to cut away the peel all the way around. Slice crosswise into thin rounds. Transfer the slices, plus any accumulated juices, into a shallow bowl. Drizzle with the honey and olive oil, and sprinkle with the lemon mint leaves. Let stand for a few minutes for flavors to meld. Divide between two plates and serve.


Note: For a more substantial salad, you can add goat cheese to this and serve it on a bed of baby greens or arugula.

  • Author: Lindsey Johnson
  • Prep Time: 10 mins
  • Category: Salad
  • Cuisine: American

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  1. I cook when I am sad too. Like on Friday, I made chocolate chip cookies, phyllo-wrapped salmon with mustard cream sauce, roasted brussel sprouts and then Ina’s pain perdu for breakfast on Saturday. I was going to make a double batch of banana bread today, but I have run out of flour.

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