Winter Citrus Salad

A bright and refreshing Winter Citrus Saladfor dreary winter days! It’s filled with blood oranges, mandarins, tangelos, aswell as peppery watercress, avocado and mint. Drizzle over the cardamom andhoney dressing and spring won’t feel so far away.

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Course: Salad

Cuisine: Italian, Western

Diet: avocado, blood orange, cardamom, mandarin, mint, orange, pine nuts, tangelo, watercress

Prep Time: 15

Cook Time: 5

Total Time: 20

Servings:

Author: Eff | Food Daydreaming

Equipment

Ingredients

For the Cardamom Dressing

¼ cup blood orange juice, or orange juice
Zest from the citrus used
3 tablespoons white wine vinegar
1 tablespoon honey
½ teaspoon green cardamom seeds, lightly crushed, or 1 teaspoon ground cardamom
¼ cup extra virgin olive oil

For the Citrus Salad

¼ cup pine nuts
1 blood orange
1 orange
1 tangelo
1 mandarin
1 bunch watercress, washed, dried and trimmed
1 avocado, cut into wedges and sliced
1/3 cup fresh mint leaves, picked and roughly chopped
Arils from half a pomegranate

Instructions

Start by making the dressing. To a jar add all of the ingredients, close with a tightly fitting lid and shake until emulsified. Alternatively, combine all the ingredients, with the oil last, and mix with a whisk or a fork until combined and emulsified. Set aside.
¼ cup blood orange juice, Zest from the citrus used, 3 tablespoons white wine vinegar, 1 tablespoon honey, ½ teaspoon green cardamom seeds, ¼ cup extra virgin olive oil
In a small, dry pan, toast the pine nuts over low heat until golden and toasty. Empty out into a small bowl and set aside.
¼ cup pine nuts
Next, prepare the citrus. Wash and dry the fruit and then peel them – Using a sharp knife, slice away the top and bottom, then with the fruit standing flat, cut away the peel and pith (white part underneath) by following the curves of the fruit. Trim off any missed peel and pith.
1 blood orange, 1 orange, 1 tangelo, 1 mandarin
Cut the citrus into ¼ inch thick rounds or into segments by cutting between each side of the membrane to remove the segment and leave your salad bitter-free (more detail in the blog post above).
On a large serving platter, layer the washed and trimmed watercress, the avocado wedges, the citrus pieces and the fresh mint. Over the top of that scatter the pomegranate arils and the toasted pine nuts.
1 bunch watercress, 1 avocado, 1/3 cup fresh mint leaves, Arils from half a pomegranate
Give the dressing another quick shake or whisk and then drizzle as much or as little all over the top of the Winter Citrus Salad. Serve and enjoy!

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