Citrus salad with pistachios and pomegranate
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.
Ingredients
- 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
Instructions
- 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.
Notes
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.
Nutrition
Serving: 100gCalories: 220kcalCarbohydrates: 44gProtein: 4gFat: 5gSaturated Fat: 0gCholesterol: 0mgSodium: 195mgPotassium: 615mgFiber: 7gSugar: 29gVitamin A: 3335IUVitamin C: 131.1mgCalcium: 108mgIron: 0.6mg
Disclaimer: Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.
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