Citrus salad with pistachios and pomegranate
Prep Time: 20 minutes
Total Time: 20 minutes
A fresh and tangy citrus salad with navel oranges, ruby grapefruit, tangerines and clementines perfumed with orange blossom water and decorated with pistachios and pomegranate seeds.
- 2 medium ruby grapefruit
- 1 navel orange
- 1 tangelo / mineola
- a few drops of orange flower water optional, not more than 1/8 teaspoon or it will taste soapy
- 15 ml roasted pistachio slivers
- 15 ml pomegranate seeds
- 1 ml flaky sea salt
- 2.5 ml olive oil approximately 1/2 teaspoon
Use a small sharp paring knife, cut off the peel and remove the pith from the citrus fruits.
Slice the fruits and arrange on a plate and sprinkle with salt flakes.
Reserve any juice that is in the cut ends and the unused parts and squeeze into a small bowl or cup.
Mix the juice, orange flower water and olive oil (if using) and pour over the citrus slices.
Decorate with pistachio slivers, pomegranate seeds and a pinch of flaky sea salt.
If the fruits are very juicy you may find it easier to slice it with the peel and then remove the pith and peel with a sharp knife.
A pinch of chili flakes will add some heat, but is entirely optional.
Serving: 100g | Calories: 220kcal | Carbohydrates: 44g | Protein: 4g | Fat: 5g | Sodium: 195mg | Potassium: 615mg | Fiber: 7g | Sugar: 29g | Vitamin A: 3335IU | Vitamin C: 131.1mg | Calcium: 108mg | Iron: 0.6mg