Food & Entertaining

Get Your Day Going with Navy's Refreshing Citrus Salad

Get Your Day Going with Navy's Refreshing Citrus Salad
Marcus Nilsson

Known for the modernized seafood she serves at Navy in New York, Camille Becerra gives her tart citrus salad a subtle floral flair with a dash of rosewater. The citrus fruit, so perfectly in season during winter, should be dressed only at the last minute.

Read on for Becerra's recipe!

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Serves: 4-6
Total Time: 30 minutes
Make Ahead: Slice citrus fruits and refrigerate; toast almond slices.


3 grapefruits
3 oranges
3 clementines or mandarin oranges, peeled and sectioned
3 tbsp agave nectar
1/4 tsp pure rosewater
1/4 cup sliced, toasted almonds
Fresh mint, optional


1. Using a sharp knife, peel grapefruit and oranges, removing all of the bitter white pith. Working over a bowl, cut in between the grapefruit and orange membranes to release the sections. Arrange all of the fruit on a serving plate.

2. In a bowl, whisk together agave and rosewater; drizzle over fruit. Scatter almonds and mint, if desired, on top and serve.

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