Sarah Carey’s Pickled Citrus Salad

Serves 3-4

You don’t need iceberg lettuce to create a salad. You don’t even need lettuce! It’s amazing what you can do with some citrus and fresh herbs, and our friend Sarah created a dream salad using some basic pantry and garden ingredients the last time we cooked with her. Don’t let the beauty of it intimidate you – it’s very easy to make. And these pickled jalapeno and citrus slices would be good atop any salad! 


3/4 cup white vinegar
1 Tbsp. sugar
2 tsp. kosher salt
1 jalapeño seeded, thinly sliced
1 pomelo or grapefruit, supremed
1 tangerine or mandarinquat, thinly sliced
6 kumquats, thinly sliced
1 (2-inch) piece of ginger, peeled and julienned
¼ cup fresh herbs (fennel fronds, mint, parsley, etc.)
Three avocados, peeled and sliced into wedges
Nasturtiums (edible flowers) for garnish
Extra virgin olive oil
Flaky salt and freshly ground pepper to taste


Place the jalapeno slices and citrus in a bowl.

Combine vinegar and ¼ cup water in a small saucepan. Add the sugar and salt and bring to a boil stirring until sugar has dissolved. Remove from heat and carefully pour over the citrus and chiles. Allow to stand until cool.

Arrange avocados on a plate. Spoon ½ cup citrus over top. Drizzle with some of the brine and a generous amount of olive oil. Season with salt and pepper. Sprinkle with herbs and garnish with nasturtiums if using.