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UW Health SMPH
American Family Children's Hospital

Boston Citrus Salad

Oranges and grapefruit combined with a slightly sweet and tangy dressing make for a delicious salad that mixes well with fish or chicken, or even as a light and healthy snack.

Oranges and orange-flower water give this salad a citrus twist.


  • 1 large head Boston, butter, or Bibb lettuce
  • 2 large navel oranges
  • 2 medium grapefruit
  • 1½ tablespoons fresh lemon juice
  • 1½ tablespoons honey
  • ½ teaspoon orange-flower water
  • 3 tablespoons slivered almonds, dry-roasted
  1. Tear the lettuce leaves into bite-size pieces.

  2. Remove the peel and pith from the oranges. Cut the oranges into 1/4-inch slices. Cut the slices into quarters and put in a medium bowl.

  3. Peel and section the grapefruit. Cut the grapefruit into bite-size pieces and add to the oranges. Drain the fruit, reserving the juice in a small bowl.

  4. Add the lemon juice, honey, and orange-flower water to the reserved fruit juice. Pour the juice mixture over the lettuce. Toss to coat evenly.

  5. Arrange the lettuce on salad plates. Top each serving with grapefruit and orange pieces and a sprinkling of almonds.

Nutrition Information


Calories 96

Total Fat 2g
Saturated Fat 0
Cholesterol 0
Sodium 2mg
Carbohydrates 20g
Fiber 3g
Sugar 17g
Protein 2g


This recipe is reprinted with permission from the American Heart Association Low-Fat, Low-Cholesterol Cookbook, Third Edition, Copyright © 2005 by American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.