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Orange Pistachio Salad

You guys! Spring is happening!  We are on the path to warmer weather which can only mean beach BBQ’s and patio drinks!  Whose excited?!  Clearly I am.  To express my excitement I wanted to make something light and fresh to get those spring vibes happening.  This orange pistachio salad is a perfect introduction to a new sunnier (warmer, happier, colourful) season.  It’s a delightful mixture of sweet, savory, and spicy. 

This is best eaten on the patio (or at least really close to the window so that you don’t freeze but get a similar patio feeling!) with sunglasses and a nice glass of wine, of course.

ORANGE PISTACHIO SALAD
Serves 6
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Ingredients
  1. 3 Cara Cara Oranges
  2. 2 Minneola Tangelos Oranges
  3. 2 Satsuma Oranges
  4. 1 teaspoon ground pepper
  5. 1/2 teaspoon salt
  6. 1/2 teaspoon crushed red pepper flakes
  7. 1 teaspoon freshly chopped mint leaves
  8. 1 teaspoon freshly chopped parsley
  9. 3 tablespoons finely chopped pistachios
Instructions
  1. Peel the oranges with a knife: slice off ends of the orange (top and bottom) and cut off the peels lengthwise following the curve of the orange. Ensure most of pith is removed
  2. Slice the oranges into thin rounds and place decoratively onto a place
  3. Sprinkle salt, pepper, and red pepper flakes onto oranges
  4. Drizzle olive oil over oranges
  5. Sprinkle mint, parsley, and chopped pistachios onto oranges
  6. Let stand in the fridge for about half an hour before serving
Adapted from Sourtooth
Adapted from Sourtooth
Samantha Potter http://samantha-potter.com/

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