Anti-Inflammatory Honey Ginger Citrus Salad
This simple citrus salad is easy on the eyes and tastebuds. I serve it up on individual plates in this example, but it would be a great build-your-own spread for a bunch as well. Just place bowls of the prepared yogurt and fruit out along with the toppings and let people do the plating as they please.
This recipe combines the nutraceutical, ginger, with other healing spices, cinnamon and nutmeg. Citrus fruits are famous for their vitamin C content, but also contain fiber, folate and potassium. Walnuts and ground flax provide anti-inflammatory omega-3 fatty acids, and if you use local honey, you may even enjoy reduced seasonal allergies (with regular consumption).
I loved making this and eating it. And eating it while I was making it. Hope you do too!
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Honey Ginger Citrus Salad
(serves ~ 4)
Cook time: approx. 15 minutes
1 Pink Grapefruit
2 Naval Oranges
1 Blood Orange
1/4 cup Dried Cranberries
~ 3 tbsp Honey - this will go on the fruit and in the yogurt so you may want to add more if you like it sweeter.
2/3 cup Crystallized Ginger, diced
1 tsp ground Cinnamon
1 dash Nutmeg
1 tbsp ground Flaxseed
2/3 cup Walnut pieces
1 16 ounce container Plain Greek Yogurt (you could also use vanilla or coconut, but omit the additional honey if you get pre-sweetened yogurt)
Supreme oranges and grapefruit, then cut into bite-size pieces.
Place the citrus fruit into a medium bowl, adding all the juices from the cutting board.
Add 2 tbsp honey, cinnamon and nutmeg to the bowl and mix gently but thoroughly.
Pour yogurt into a separate medium sized bowl.
Mince crystallized ginger and mix into the yogurt.
Mix additional honey to taste into the yogurt (if not using pre-sweetened yogurt).
Divvy up fruit between desired number of salad plates or bowls.
Place a dollop of yogurt atop fruit and top each with ground flax, walnuts, dried cranberries and a drizzling of honey if desired.