Description
A vibrant and refreshing spicy citrus salad featuring a mix of citrus fruits, Vidalia onion, pistachios, and fragrant thyme, tossed with lime juice, fruity olive oil, and a hint of smoked paprika or cayenne for a zesty kick. Perfect as a light appetizer or side dish, this salad balances sweet, tangy, and spicy flavors with crunchy textures.
Ingredients
Scale
Citrus and Produce
- 3-4 citrus fruits of various kinds and sizes (such as blood oranges, mandarins, grapefruit)
- 1 Vidalia onion
- Juice and zest of 1 lime
- 3 sprigs fresh thyme
Nuts and Seasonings
- 1/4 cup pistachios, roughly chopped
- 1/8 cup extra virgin olive oil (use the fruitiest you have)
- Maldon sea salt, to taste
- 1/2 teaspoon smoked paprika or cayenne pepper powder
Instructions
- Prepare the citrus: Using a sharp paring knife, carefully cut away the peel and all the white pith from the citrus fruits. Slice the peeled citrus into 1/2-inch-thick slices.
- Slice the onion: Cut the Vidalia onion into thin half-moon crescents to add sweetness and crunch to the salad.
- Arrange the salad: On a large serving platter, layer the citrus slices and onion slices alternately in several layers for an appealing presentation.
- Add pistachios and thyme: Roughly chop the pistachios and fresh thyme leaves and sprinkle them evenly over the arranged citrus and onions.
- Season and dress: Grate the lime zest over the salad, then sprinkle the smoked paprika or cayenne pepper powder evenly. Drizzle with the fruity extra virgin olive oil and the freshly squeezed lime juice.
- Finish and serve: Generously sprinkle Maldon sea salt over the salad to bring out the flavors. Serve immediately to enjoy the fresh, vibrant taste.
Notes
- Use a variety of citrus fruits like blood oranges, mandarins, and grapefruit for a colorful and flavorful salad.
- Vidalia onions provide a sweet contrast to the tart citrus and spicy paprika.
- The smokiness of paprika or heat from cayenne pepper enhances the citrus brightness.
- Fresh thyme adds an earthy herbal aroma that complements the nuts and fruits.
- This salad is best served fresh to maintain the texture and vibrancy of the ingredients.
Nutrition
- Serving Size: 1 salad (half the recipe)
- Calories: 220 kcal
- Sugar: 16 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg
