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.
Provided by Razena Schroeder
Categories Salad
Time 20m
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : ServingSize 100 g, Calories 220 kcal, Carbohydrate 44 g, Protein 4 g, Fat 5 g, Sodium 195 mg, Fiber 7 g, Sugar 29 g
CITRUS SALAD WITH POMEGRANATE SEEDS
The fruit can be segmented one day ahead and stored in its juices in the refrigerator. The salad can be loosely covered and stored in the refrigerator for up to eight hours.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 45m
Number Of Ingredients 4
Steps:
- Cut away peel and pith of citrus fruits. Then, working over a bowl to catch the juices, cut segments free of membrane.
- Line a large serving platter with pomelo slices and place citrus segments in rows on top. Sprinkle with pomegranate seeds and garnish with gooseberries.
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