Description

A vibrant and refreshing spicy citrus salad featuring a variety of citrus fruits, crisp Vidalia onions, crunchy pistachios, and aromatic thyme. Enhanced with zesty lime juice, smoky paprika or cayenne, and a drizzle of fruity extra virgin olive oil, this salad offers a perfect balance of sweet, tangy, and spicy flavors with a delightful texture contrast.

Ingredients

Scale

Citrus and Vegetables

3-4 citrus fruits of various kinds and sizes (such as blood oranges, mandarins, grapefruit)
1 Vidalia onion

Dressing and Toppings

Juice and zest of 1 lime
1/4 cup pistachios, roughly chopped
3 sprigs fresh thyme, roughly chopped
1/8 cup extra virgin olive oil (fruitiest variety preferred)
Maldon sea salt, to taste
1/2 teaspoon smoked paprika or cayenne pepper powder

Cook Mode Prevent your screen from going dark

Instructions

Prepare the citrus: Using a sharp paring knife, carefully cut away the peel and all the white pith from each citrus fruit. Then slice the peeled citrus into 1/2-inch-thick rounds for uniform texture and presentation.
Slice the onion: Cut the Vidalia onion into thin half-moon crescents, providing a sweet, mild flavor that complements the citrus.
Arrange the salad: On a large serving platter, layer the citrus and onion slices alternately in several overlapping layers to create a visually appealing and flavorful base.
Add the toppings: Sprinkle the roughly chopped pistachios and thyme evenly over the arranged citrus and onions to add crunch and herbaceous notes.
Season and dress: Sprinkle the grated lime zest and smoked paprika or cayenne pepper powder across the salad for zest and gentle heat. Drizzle with the fruity extra virgin olive oil and fresh lime juice to tie all the flavors together.
Finish with salt: Generously finish the salad with Maldon sea salt flakes to enhance all the bright, spicy, and nutty flavors before serving.

Notes

This salad is a beautiful combination of blood oranges, mandarins, and grapefruit slices mingled with the sweetness of Vidalia onion.
The pistachios provide a crunchy texture that contrasts nicely with the juicy citrus.
The smoky paprika or cayenne adds a subtle spicy kick that elevates the salad’s flavor profile.
Using a fruity extra virgin olive oil enhances the overall richness of the salad.
The salad is best served fresh and chilled for optimal brightness and texture.

Nutrition

Serving Size: 1 salad serving
Calories: 220 kcal
Sugar: 15 g
Sodium: 150 mg
Fat: 16 g
Saturated Fat: 2 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 0 mg