The Fame of Health and Fitness

HERE IS YOUR FIRST RECIPE FOR THE CHALLENGE!

Seven Citrus Salad with Mint

[ VEGAN / GLUTEN FREE ]

When you combine seven exotic citrus fruits with the snap of mint you wind up with one of the freshest salads around. The crisp colors, tangy flavors and juicy texture all but scream summer. Ahhh!

Prep: 20 minutes active, 15 minutes inactive

Cook: 0 minutes

Yield: 4 x 1-cup servings

1 Cara Cara orange

1 Rio Star grapefruit, or pink or red grapefruit

1 blood orange

2 satsuma mandarin oranges

1 cocktail citrus (omit if you can’t find)

1 ugli fruit (Jamaican tangelo)

4 kumquats, peels washed well, halved lengthwise and thinly sliced, removing any seeds

2 Tbsp (30 ml) finely chopped fresh mint leaves

Using a knife, or by hand, remove peels from Cara Cara orange, grapefruit, blood orange and satsuma oranges. Pull apart sections, cut into bite sized pieces and add to a bowl. Using a knife, cut away peel of cocktail citrus and ugli fruit. Then, using a paring knife, cut in-between membranes to remove fruit segments. Add segments to bowl. Add kumquats and mint. Toss to combine and refrigerate for about 15 minutes before serving.

[Source: THE EAT-CLEAN DIET Vegetarian Cookbook]