Summer salad with citrus dressing

    40 min

    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.


    Washington, United States
    4 people made this

    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).

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