Fresh Satsuma Salad recipe is exactly that — a salad made with sweet, sun-ripened Satsuma oranges, just picked from the tree. Of course you can buy Satsumas almost everywhere during citrus season, and they’ll be the star of any salad.
If you don’t have a tree, no worries! You can buy them at the Farmers’ Market or your local grocery store.
What are Satsumas?
They’re a seedless variety of mandarin oranges, related to tangerines, clementines, and other citrus fruits.
When are Satsuma Oranges in season?
A typical growing season for Satsumas is mid-November through February.
What’s in this Fresh Satsuma Salad recipe?
- fresh basil
- fresh mint
- fresh cilantro
- lime zest
- lime juice
- agave nectar
- extra virgin olive oil
- salt, pepper
What do Satsumas taste like?
They are one of the most juicy citrus fruits, with a balanced sweet and tart flavor.
Satsuma Salad Tips and Substitutions
- Of course this salad features Satsuma oranges, but you can make it with any orange or tangerine you like. I’d recommend using one that’s seedless, as it will be much easier to slice and presents beautifully.
- I love the combination of basil, cilantro and mint, but feel free to use more or less of any of them.
- You can use honey if you don’t have agave.
- Fresh Satsuma Salad is best served cold, and can be made up to 2 hours ahead of time, if kept refrigerated and tightly sealed with plastic. wrap.
More Satsuma recipes:
Fresh Satsuma Salad
- zest of 1 lime
- juice of 1 lime (about 2 tablespoons)
- 1 teaspoon agave nectar
- 1½ tablespoons extra virgin olive oil
- 2 tablespoons fresh mint leaves, washed and dried, roughly chopped
- 2 tablespoons fresh cilantro leaves, washed and dried, roughly chopped
- 2 tablespoons fresh basil leaves, washed and dried, roughly chopped
- 8 Satsumas (or other seedless orange or tangerine you love)
- salt and freshly ground black pepper
- 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.
- Gently stir in the mint, cilantro and basil leaves.
- Peel the Satsumas, and then slice them horizontally, into slices that are about ¼ inch thick.
- 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.