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