Citrus Salad with Dates & Pistachios
Ingredients
The salad
-
¼
cup
coconut flakes, unsweetened, toasted
-
¼
cup
thinly sliced red onion
-
3–5
pieces
citrus fruits (oranges, blood oranges, mandarins, tangerines)
-
5
ounces
baby arugula (or baby spinach)
-
¼
cup
Medjool dates, pitted and chopped
-
¼
cup
pistachios, pecan pieces or sliced almonds
-
⅛
cup
fresh mint leaves or Italian parsley, torn
-
⅓
cup
crumbled goat cheese (optional)
The dressing
-
4
tablespoons
olive oil
-
2
tablespoons
vinegar (champagne, sherry, red wine, or apple cider)
-
2
tablespoons
orange juice
-
1
tablespoon
lemon juice (or lime)
-
1
tablespoon
shallot, finely chopped (or garlic clove, finely minced)
-
¼
teaspoon
salt (more to taste)
-
¼
teaspoon
pepper
Instructions
- Make the dressing by stirring all dressing ingredients together in a small bowl.
- Toast the coconut in a dry skillet over low heat.
- Soak the red onions in a bowl of salted water to remove bitterness, if desired.
- Peel and slice the citrus fruits into ¼ inch thick rounds.
- On a platter, place the arugula or spinach as the base.
- Layer the orange slices over the arugula, then sprinkle with chopped dates, nuts, and toasted coconut.
- Drain and scatter the red onions over the salad.
- If using goat cheese, crumble it over the top, then add mint leaves.
- Spoon some dressing over the salad, adjusting to taste, and serve immediately.
Nutrition Facts (estimated)
Servings
6
Calories
216
Total fat
14.2g
Total carbohydrates
23.6g
Total protein
2.9g
Sodium
102.3mg
Cholesterol
0mg
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