Grapefruit & Blood Orange Salad

Last year I cooked and styled a shoot for Retrofit Republic's Tastemaker's Lookbook, and one of my favorite dishes was a salad featuring a medley of seasonal citrus. The other day, while the baby napped and I had a good hour to myself, I realized that I could whip up this refreshing salad and take a nap too, so I got right to it. My days and nights have been so swamped lately, which made me realize that I needed a bit of vitamin C to boost my energy.  I realized that I never shared the recipe with you, so here it is again with a plateful of ruby red grapefruit, oro blanco (literally means "white gold" in Spanish and is the pale, white cousin to the grapefruit & pomelo), plump Satsumas, and juicy Moro blood oranges.

Grapefruit & Blood Orange Salad

Adapted from Saveur Thai Pomelo Salad

Serves 2

• Ingredients 
  • 2 grapefruits/oro blanco, peeled and supremed, juices reserved
  • 2 blood oranges, peeled and supremed, juices reserved
  • 2 fresh or frozen Thai chili peppers, thinly sliced
  • 1 tsp fresh lemongrass, thinly sliced
  • 1/2 small red onion, thinly sliced
  • 1 tbs cashew halves
  • 20 mint leaves, thinly sliced
  • 1/4 cup fish sauce
  • 1 garlic clove, minced
  • 1 tbs lemon juice
• • 1 tbs palm sugar (add more to taste)
• 
  
• Instructions:
• 1. Whisk fish sauce, sugar, chilis, citrus juices, lemongrass, red onion, and garlic in a bowl. Stir in grapefruit, oranges, and cashews. Sprinkle with mint leaves and enjoy!