Salad with Citrus Dressing

    40 minutes

    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.

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    Serves: 8 

    • 450g fresh green beans, trimmed
    • 1 jicama, peeled and cut into matchsticks, see note
    • 1 red capsicum, seeds removed, cut into chunks
    • 1 green capsicum, 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
    • 1 teaspoon salt
    • 1/4 teaspoon paprika
    • black pepper, to taste
    • 4 tablespoons freshly minced coriander leaves

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

    1. Set a saucepan 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 the colour and to crisp.
    2. Clean and slice vegetables and orange then arrange on platter.
    3. In a blender combine orange juice, lemon juice, olive oil, salt, paprika and pepper then blend until smooth. Season to taste.
    4. 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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