This Pickled Ginger-Citrus Salad with Creamy Wasabi Dressing is an explosion of spicy, sweet, fresh, and mind-blowingly delicious flavors!This salad began with an invitation to a Super Bowl party and a big bowl of Cara Cara oranges (pictured below).
Yep, that’s what it took to get this beautiful, scrumptious creation going.
And when it came to the crunch — an element I think all salads should have — I created the recipe for Spicy Crispy Fried Rice, which completed it perfectly.
In my totally biased, yet humble opinion, this Pickled Ginger-Citrus Salad with Creamy Wasabi Dressing might just be the most unique and most delicious salad I’ve ever made.
And it’s an excellent choice for a winter salad, when almost all citrus is at the peak of its season.
I hope you’ll give it a go and share it with friends an family.
If you try Pickled Ginger-Citrus Salad with Creamy Wasabi Dressing, or any of my other recipes, I’d love to hear what you think about it in the comments below. You can also follow on Facebook, Instagram and Pinterest to see more of my mouth-watering recipes!
- 1 1/2 tablespoons wasabi paste
- 3 1/2 tablespoons rice vinegar
- 1 tablespoon freshly squeezed lemon juice
- 1 1/2 teaspoons granulated sugar
- 3/4 teaspoons salt
- 1/2 teaspoon freshly cracked black pepper
- 6 tablespoons grape seed oil
- 2 medium-large blood oranges, peeled, sliced into rounds (about 1/4-inch thick)
- 2 medium-large oranges, peeled, sliced into rounds (about 1/4-inch thick)
- 1 small ruby grapefruit peeled, sliced into rounds (about 1/4-inch thick)
- 1 large head Butter lettuce, washed and dried, roughly chopped into bite-sized pieces
- 4 scallions, thinly sliced (white and green portions)
- 1/4 cup packed mint leaves washed and dried, stems removed (roughly chopped if they're big)
- 1/4 cup packed pickled ginger, drained, roughly chopped
- 1 large avocado, peeled, cut into bite-sized pieces
- 1 cup Crispy Spicy Fried Rice (click here for the recipe)
Add the wasabi, vinegar, lemon juice, sugar, salt and pepper to a small bowl and whisk it together. Gradually add the oil while whisking, and blend until smooth and creamy. Set aside.
The amounts of dressing people like to use on salads differ, so this recipes should make more than you need.
I used Cara Cara oranges -- the are my first choice for this recipe, but if you can't find them, Naval oranges are great, too.
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