Freshly Picked Satsuma Salad recipe is exactly that — it’s made with sweet, sun-ripened Satsuma citrus that was just picked from its tree! Of course you can buy Satsumas almost everywhere during citurs season and they will the the sweet star of any salad. 
I’m pretty sure I’ll be talking about my parents’ garden forever. I don’t remember a time in my life when they weren’t growing beautiful fruits and/or vegetables.
I can remember picking summer squash when I was 5-years old, and to this very day I’m still picking and eating delicious produce from their garden. There’s nothing quite like eating fruits and vegetables right off the vine or tree. And it’s so fun to use them in the kitchen, as I happily did for this pretty Satsuma salad.
Various greens, stunning tomatoes, sweet plums, succulent peaches, hot peppers, apple trees, and citrus trees — it’s all gorgeous and so tasty!
The past few weeks has been all about my dad’s Satsuma tree. This year his small and proud tree produced hundreds of incredibly sweet, perfectly textured Satsumas.
They’ve been good in years past, but this year they’re amazing. Thank goodness I live only 5 minutes from this tree!
This salad is such a yummy, sweet and light first course to almost any meal during citrus season.
Enjoy every juicy bite of this delicious, seasonal Satsuma Salad recipe!
Oh, and here’s another Satsuma salad I think looks really pretty.
Freshly Picked Satsuma Salad recipe is exactly that -- it's made with sweet, sun-ripened Satsuma citrus that was just picked from its tree! Of course you can buy Satsumas almost everywhere during citurs season and they will the the sweet star of any salad.
- zest of 1 lime
- juice of 1 lime about 2 tablespoons
- 1 teaspoon agave nectar or honey
- 1 1/2 tablespoons extra virgin olive oil
- 2 tablespoons fresh mint leaves, roughly chopped
- 2 tablespoons fresh cilantro leaves, roughly chopped
- 8 Satsuma tangerines
- salt and freshly ground black pepper
- 2 tablespoons fresh basil leaves, roughly chopped
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In a small mixing bowl, combine the lime zest, lime juice, and agave or honey. Then slowly add the oil, whisking constantly. Season to taste with salt and pepper.
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Gently stir in the mint, cilantro an basil leaves.
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Peel the Satsumas, and then slice them crosswise, into slices that are about 1/4 inch thick.
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Either mix the Satsuma slices into the dressing, or arrange them on a plate or platter and drizzle the dressing with the herbs over them.
Satsumas are in abundance at this very moment in most grocery stores!
Cal Darrow says
Valentina: Jim sends me your delightful missives every now and then. Always fun and delightful. Hope you and yours are well. Belated Happy New Year!
Cal D.
valentina says
Thank you so much, Cal! Love hearing from you! xo
Colette says
Oh, this would be awesome w shiso mint, too!! Yum Yum
valentina says
Colette, you are so right, shiso leaves would be lovely with this! 🙂
Nancy Rose Eisman says
Thank you for the stunning and thoughtful post.
Gerry @ Foodness says
Your so lucky, the colors are amazing and looks super tasty!