Citrus Salad with Pistachios and Green Olives
Morocco is synonymous with colors, spices, flavors and freshness. Here’s a salad that mixes it all up and is ready in just 20 minutes!
My citrus salad is garnished with pistachios, green olives, mint and a simple lemon and honey dressing! A perfect side dish to accompany fish or meat, all year long!
If this Moroccan-inspired recipe appeals to you, I suggest you try my Moroccan chickpea casserole, a tasty, hearty dish that’s so easy to make!
- Servings: 4
- Preparation time: 20 minutes
Frequently asked questions
Excellent alternatives include almonds, sunflower seeds and pine nuts.
Ingredients
Lemon and Honey Dressing
- 1/4 cup (60 ml) lemon juice
- 5 tablespoons (75 ml) olive oil
- 2 teaspoons (10 ml) honey
- 1 small garlic clove, minced
- 1/4 teaspoon (1.25 ml) turmeric
- 1 teaspoon (5 ml) salt
- Pepper, to taste
Citrus salad
- 8 cups (2 L) sliced and peeled citrus fruit of your choice (I used oranges, grapefruit and clementines!)
- 1 cup (250 ml) sliced cherry tomatoes
- 1/3 cup (80 ml) coarsely chopped pistachios (or roasted pumpkin seeds)
- 1/3 cup (80 ml) coarsely chopped pitted green olives
- 1/4 cup (60 ml) coarsely chopped fresh mint
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Preparation
Lemon and Honey Dressing
- In a small bowl, combine all dressing ingredients.
Citrus Salad
- Arrange the citrus slices on a large serving plate. Add cherry tomatoes, pistachios, green olives and mint. Drizzle with lemon and honey dressing and serve!
