A colorful, versatile salad for all your holiday gatherings or winter parties. This Citrus Pistachio Salad makes the most of winter fruit!
When people start talking the colors of the holidays, they usually mean schemes like red, green and white, blue & white or maybe some sort of gold/silver combo.
You know. Festive stuff.
When I'm thinking colors at the holidays, I'm thinking citrus!
(Okay, yeah, maybe that's a stretch. But c'mon, writing a blog isn't easy work. Cut me some slack here.)
This month's Recipe ReDux theme is all about enjoying the "colors" of the season in your foods... naturally colored, that is. There's no shortage of red dye squeezing it's way into cakes and cookies, but how about a little love for the foods that naturally are easy on the eyes. Like this:
Winter parties, holiday gatherings or simply a cozy dinner at home while the weather is frightful offer the perfect chance to enjoy an easy to prepare salad like this one that makes the most of winter fruit. If you could deck-the-halls with a dish, this one is it. ~Regan
To see what other ReDux members are serving up for the colors of the holiday this month, click over to the ReDux site:
A colorful, versatile salad for any holiday meal. This Citrus Pistachio Salad makes the most of winter fruit! Tweet this
Citrus Pistachio Salad
Makes 10 Servings
- 2 grapefruit
- 2 blood oranges
- 2 navel oranges
- 2 tablespoons lemon juice
- 2 teaspoons honey
- 1 tablespoon fresh mint, minced
- 2 tablespoons olive oil
- 6 cups baby watercress (or arugula)
- 1 avocado, diced
- ½ cup pistachios, chopped
For the citrus: Using a sharp knife, slice the tops and bottoms off the fruits. Then, following the contour of the fruit cut off the peat and pith in strips. Turn the fruit on its side and slice into thin rounds. Repeat with all the citrus fruit.
For the dressing: Whisk together the lemon juice, honey, mint, and olive oil. Season with salt and pepper.
Toss the baby watercress with the dressing. Place on a platter. Layer the citrus slices on top of the watercress. Top with diced avocado and pistachios.