A Quick and Refreshing Winter Salad

Posted by Brigade Kitchen on

Fighting winter gloom is no small feat. Over here, at Brigade, we lean heavily on citrus - the one bright (in-season) light in a sea of root vegetables. This citrus salad can be adapted to however you like to eat, add olives for some briney-ness, add avocado if you're #ketotarian, switch out bok choy for some fennel and you've added a complex flavor combination. Here's our favorite way to get some vitamin c, but try it your way, and don't forget to share with #joinedthebrigade !

Total time: 15 minutes


  • 1 Large grapefruit, peeled and sliced into rounds
  • 1 Blood orange, peeled and sliced into rounds
  • Navel or cara cara oranges, peeled and sliced into rounds
  • 1/2 Red onion, sliced thinly
  • Jalepeno, sliced thinly 
  • Bok choy, sliced thinly
  • Mint, minced
  • Olive oil & red wine vinegar
  • Salt & pepper to taste


  • On a large platter, place a layer of your thinly sliced bok choy, then red onion
  • Season your base layer with olive oil, red wine vinegar, salt & pepper. It's important to season each layer, building flavor and complexity! 
  • Begin to place your different citrus rounds on top of your first layer, and season
  • Add your sliced chili pepper and mint, then season your final layer 



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