Here’s a recipe for a citrus salad I developed for The Spice Way – San Diego last month. It’s featured on their blog and I even demoed it in-store at their 2nd Anniversary event — maybe you caught the FB live stream? If not, I’ve included it at the bottom of the post. I love this recipe because it’s easy, bright and healthy. Also, very adaptable. Citrus fruits pair really well with a drizzle of olive oil that balances acidity. Same goes for adding nuts and seeds. It’s great to have a mix on hand for throwing on yogurts, salads, or as a snack. You can of course make your own but I used The Spice Way Salad Pistachio Mix: Pistachio. Sesame. Sunflower. Almond. Salt. That’s right, salt! It’ll make the flavors really pop. Adapt this recipe through the seasons by substituting appropriate fruit. I can’t wait to make this with nectarines and peaches later this year.
Citrus Salad with Nut + Seed Mix
- 1 Navel Orange or similar color
- 1 Blood Orange otherwise sub navel orange, if available
- 1 Red Grapefruit
- 1 Kiwi
- 2 tbsp The Spice Way Salad Pistachio Mix
- 1 tbsp Extra Virgin Olive Oil
- 1.5 tbsp Raw Honey
Prepare fruit by slicing off enough of the stem and bottom side to expose the inside + create a flat surface.
For the citrus: with the fruit stable on a cut side, use a knife to trim away the skin and white pith.
For the kiwi: using a vegetable peeler trim off the brown skin.
Slice all the fruit ~ 1/4 inch thick then arrange on a platter by staggering colors and overlapping fruits.
Sprinkle with Salad Pistachio Mix, and drizzle with the olive oil and honey.