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Oranges on a bed of lettuce topped with sliced almonds and feta

Citrus Salad with Feta & Almonds

Michele Pesula Kuegler
Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Course Salad
Servings 4


  • 1/4 cup sliced almonds
  • 2 tablespoons freshly squeezed lime juice about 2 limes
  • 1 tablespoon honey
  • Zest of 1 lime
  • 2 blood oranges
  • 2 navel oranges
  • Shredded lettuce
  • 1/4 cup feta
  • Black pepper


  • Heat a nonstick frying pan over medium heat.
  • Add almonds, and cook stirring occasionally, until toasted, 3-5 minutes. Set aside.
  • Combine lime juice, honey, and lime zest in a small bowl, stirring to fully incorporate the honey.
  • Cut the bottom and top off of each of the oranges to create a flat surface on which to balance each orange.
  • Set one orange on one of its flat edges.
  • Using a paring knife, cut from top of the orange to the bottom following the outline of the fruit. Be sure to remove all of the rind and pith.
  • Repeat until all four oranges have been trimmed of pith and rind.
  • Place an orange on its side, and cut into 1/2” circles.
  • To assemble: Sprinkle shredded lettuce on the bottom of a large serving dish.
  • Layer oranges on top of lettuce, creating rows: alternating slices of blood orange and navel oranges.
  • Drizzle lime juice mixture over oranges.
  • Sprinkle with toasted almonds and feta.
  • Season with black pepper, if desired.
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