Today, I would like to share couple of my favorite recipes that feature citrus as key elements.

As soon as the weather gets warmer, immediately I start craving salads. This cilantro citrus salad is such a light, fresh option for a summer lunch. I made this one vegan, but you could easily add grilled salmon or chicken for a more filling option.  With chickpeas for protein, avocado for Vitamin E and folic acid, and oranges for Vitamin C you can skip the multi vitamin. This salad is packed with vitamins and nutrients, but the flavor is the main reason I love this salad.

Here’s what you’ll need to grab at the store…
(I’m pretty sure all the kids in the neighborhood will love it too!)
Cilantro Citrus Salad
1. Segment the oranges and thinly slice avocado.
2. Drain and rinse 1 can of chick peas (garbanzos).
3. Spread a spring mix out on a shallow dish. Tear several leaves of cilantro and add to the mix.
4. Add garbanzos and layer citrus and avocado on top.
The cilantro lime dressing is so simple and can actually be used as a marinade for fish or chicken.
Cilantro Lime Dressing:
-1/3 cup of extra virgin olive oil
-juice from 1 lime
-a handful of finely chopped cilantro
-1 teaspoon of honey
-1/2 teaspoon of chili powder
-pinch of sea salt
Whisk together for about 30 seconds and pour over salad.
On the sweeter side, I made this pomegranate citrus trifle earlier this year. It’s rich and creamy, yet the citrus makes it a perfect warm weather dessert.
 1. Start by cutting the navel and blood oranges into “supremes”, or slices without the pulp. Set aside.
2. In a saucepan, heat 1/3 cup of marmalade and 1/3 glass of OJ on medium heat until the marmalade has dissolved and the liquid begins to bubble slightly. Remove from heat and allow to cool.
3. Combine 1 cup of heavy whipping cream, 1/2 cup of sugar, 1 teaspoon of vanilla, and 8 ounces of mascarpone cheese (a soft, slightly sweet Italian cheese that looks a bit like cream cheese). Mix in an electric or hand mixer until stiff peaks form.
4. Begin assembling the trifle by dipping the lady finger cookies in the marmalade mixture and stacking on the bottom of your trifle bowl.
5. Once the bottom of the dish is covered in cookies, add the cream mixture with a rubber spatula, spreading evenly.
6. Layer slices of the oranges and a handful of the pomegranate seeds.
7. Continue layering cookies, cream, and fruit until the dish is filled. Top with remaining fruit.
8. Cover and refrigerate for 1-2 hours before serving.