Citrus Farmers Market Salad

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Continuing on our Spring Brunch extravaganza today with this Citrus Farmers Market Salad with literally ALL THE CITRUS!

Citrus Farmers Market Salad from (@whatsgabycookin)


We’re at the end of citrus season and while I’m so excited for all the spring produce to kick it into high gear, I’m also super bummed citrus won’t be available like it has been recently. I’ve been stocking up on satsumas, grapefruits, tangerines, blood oranges, you name it, like it’s my job. I can’t get enough! This Market Salad is loaded with everything from the Santa Monica farmers market and drizzled with a really simple lemon shallot vinaigrette to bring the citrus theme full circle. It's the perfect compliment for your brunching activities this weekend and it pairs PERFECTLY with any one of the tarts I posted yesterday! Have at it! xx

Citrus Farmers Market Salad

Author: Gaby Dalkin
4.5 from 2 votes
This Market Salad is loaded with all of the farmers market produce and drizzled with a really simple lemon shallot vinaigrette. It’s the perfect compliment for your brunching activities!
Prep Time 15 minutes
Total Time 15 minutes
Course Side Dish, Salad
Cuisine American
Servings 6 servings


  • 3-4 heads farmers market lettuce
  • 1 bunch fresh chives snipped
  • 2 sliced avocados
  • 2 oranges supremed
  • 2 cara cara oranges supremed
  • 1 pink grapefruit cut into supreme
  • 1 yellow grapefruit cut into supreme
  • 2 blood oranges cut into supreme

Lemon Shallot Vinaigrette

  • 2 lemons juiced
  • 3 tablespoons red wine vinegar
  • 6 tablespoons olive oil
  • 1 shallot finely minced
  • 2 cloves garlic finely minced
  • Kosher salt and freshly cracked black pepper to taste


  • Carefully trim the butter lettuce leaves off the head. Rinse well and dry.
  • Toss the full leaves, avocado and snipped chives with the lemon shallot vinaigrette and serve on a large platter. Tuck the citrus segments into the salad and serve.


Select whatever greens look good to you. Give them a taste and mix and match to see what blends the best.

Nutrition Information

Calories: 364kcal | Carbohydrates: 38g | Protein: 6g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Sodium: 47mg | Potassium: 1059mg | Fiber: 12g | Sugar: 21g | Vitamin A: 2675IU | Vitamin C: 110mg | Calcium: 126mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!


  1. I made this salad for brunch with fresh Florida oranges and grapefruit. It was delicious. Will definitely make again.

  2. I agree with Marcy, salad is beautiful but the greens look like much more than butter lettuce...mixed field greens with others added???

  3. Hi Gaby!
    How many would you say this feeds? I’d like to make it for my family’s Easter lunch (there will be 17). Thank you!

    1. Thank you so much! Sorry for my double comments - it didn’t look like one had entered.

  4. Hi Gaby,
    First, I am a huge fan of your recipes! I love everything that I have tried. I recently started really cooking and your recipes are so fun and inventive that they inspire me to try new things. My friends & family are also big fans!
    Second, I'm curious about how many this salad feeds. I am bringing it to Easter on Sunday for a group of 17 (including a handful of teenagers). What do you recommend?
    Thank you!

  5. hi gaby - i really like your site and have used many of your recipes. i saw something similar to this recipe in our local paper and it looked delicious. unfortunately, i made a dog's dinner out of separating the citrus from the membranes. maybe you could post a video on how to do this as beautifully as you have done in your photograph?

  6. Just love all these fresh salads! I will miss citrus as well, but can't wait to see what you bring us with BERRIES!!!!

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