Citrus Salad with Pickled Shallots (Native Anti-Inflammitea)

Citrus Salad with Pickled Shallots (Native Anti-Inflammitea)

A refreshing medley of citrus fruits complemented by tangy Native Anti-Inflammitea pickled shallots, creating a zesty and invigorating flavour bomb.

Serves 1


1 grapefruit

1 orange

1 round red radish

1 small stalk of spring onion

1 tsp capers

Goat’s cheese

Pickled shallots with Native Anti-Inflammitea

Extra virgin olive oil

Flaky sea salt & pepper


Remove the skin & pith from the grapefruit and orange. Cut the flesh into a decorative polygonal shape before slicing thinly.
Thinly slice the radish as well and mince the spring onion.
Now that the citrus, radish and spring onions are prepped, layer each ingredient on the serving plate.
Top with capers, broken up pieces of goat’s cheese, pickled shallots with Native Anti-Inflammitea.
Finish with the olive oil and salt & pepper to taste before serving.
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