Citrus Salad with Pistachio Dukkah and Mint

Gone are the days of the ho-hum fruit salad. Today’s variety of citrus fruits makes a no-cook morning or picnic side dish a party for the eyes and the palate. This beautiful fruit salad has spectacular texture thanks to its toppings, which include pistachios, pomegranate seeds and dukkah. Dukkah—an Egyptian condiment made from a mixture of herbs, nuts, and spices—is easy to make, and it adds flavor and texture to this simply beautiful gluten free fruit salad or anything else it tops.

Citrus Salad with Pistachio Dukkah and Mint

This slightly sweet variation of dukkah can garnish anything from fruit to ice cream and would also be fantastic to sprinkle over muffins before baking. Refrigerate any extra in a sealed container for 2 weeks.

We call for three types of oranges in this recipe, but you can use any combination of varieties, or just one, with delicious results. Make ahead tip: peel and slice the fruit the night before, cover, and refrigerate. 

Servings 8
Calories 84 kcal
Author Eric Lundy

Ingredients

Citrus Salad:

  • 2 large navel oranges
  • 2 Cara Cara oranges
  • 3 blood oranges
  • 2 pink or Ruby Red grapefruit

Pistachio Dukkah (Makes 1/4 cup):

  • 2 tablespoons roasted pistachios
  • 1-1/2 teaspoons white sesame seeds
  • 1-1/2 teaspoons hemp seeds
  • 1 tablespoon unsweetened coconut flakes or chips
  • 1 teaspoon firmly packed brown sugar
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground cardamom
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon fleur de sel or Maldon salt

Additional Garnishes:

  • 2 tablespoons pomegranate seeds or dried cranberries
  • 2 tablespoons fresh mint leaves torn into smaller pieces
  • Labneh or coconut yogurt optional

Instructions

  1. Make the salad: Cut the peel and white pith from all the citrus. Slice the fruit into ½-inch-thick rounds and arrange on a large, shallow platter.

  2. Make the dukkah: In a food processor, combine all the dukkah ingredients and pulse into a coarse spice mix. Set aside.

  3. Just before serving, garnish the citrus with the pistachio dukkah and pomegranate seeds and mint leaves. Serve immediately, with labneh or yogurt on the side.

Nutrition Facts
Citrus Salad with Pistachio Dukkah and Mint
Amount Per Serving
Calories 84 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Sodium 38mg2%
Potassium 244mg7%
Carbohydrates 18g6%
Fiber 3g13%
Sugar 12g13%
Protein 2g4%
Vitamin A 939IU19%
Vitamin C 61mg74%
Calcium 49mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Photography Aubrie Pick

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.