Summer salad with citrus dressing

Summer salad with citrus dressing


3 people made this

About this recipe: Every summer my family meets up at the beach for a week and cooks massive meals. This salad stays crisp and fresh for a buffet. Perfect for picnics or your long and lazy summer barbecues in the garden.

PLee Washington, United States

Serves: 8 

  • 450g (1 lb) fresh green beans, trimmed
  • 1 jicama, peeled and cut into matchsticks
  • 1 red pepper, seeds removed, cut into chunks
  • 1 green pepper, seeds removed, cut into chunks
  • 4 carrots, peeled and cut into matchsticks
  • 2 oranges peeled, seeded, sliced into thin wheels
  • 2 cucumbers, seeded, sliced
  • 120ml orange juice
  • 4 tablespoons lemon juice
  • 4 tablespoons extra virgin light olive oil
  • 4 tablespoons freshly minced coriander leaves
  • 1 teaspoon salt
  • 1/4 teaspoon paprika
  • black pepper to taste

Prep:30min  ›  Cook:10min  ›  Ready in:40min 

  1. Set a pot of salted water on to boil. Set aside a bowl of ice-cold water. When water boils, toss in trimmed green beans. Cook for 2-4 minutes. Drain green beans and place in ice water to set colour and to crisp.
  2. Clean and slice vegetables and orange and arrange on platter.
  3. In a blender combine orange juice, lemon juice, olive oil, salt, paprika, pepper and blend until smooth. Season to taste. Remove from blender and whisk in coriander (or if you'd like a green dressing, blend it right in). Drizzle dressing over salad.


If you can't find jicama, you could use water chestnuts, or even white radish (also known as daikon or mooli).

Recently viewed

Reviews (0)

Write a review

Click on stars to rate