Citrus Salad with Toasted Coconut & Pistachios

Citrus Salad with Toasted Coconut and Pistachios

I’ve been trying to eat a more healthful diet since falling off the clean-eating wagon during the holidays and being run over repeatedly.  And then there’s the blog.  Someone has to sample my recipes before I share them, right?  I’ve officially delegated that entire job to my husband, my children and whoever happens to be at my home or walking by . . . for now.  And what about winter?  Why do I seem to eat more during winter?  It’s not like I’m preparing to hibernate or anything.

We haven’t experienced too much cold weather here in the south (yet), but we have had an unusual amount of rain and cloudy days that seemed to turn into weeks.  It could be downright depressing for a sun-loving girl like me if I didn’t have my citrus salad with toasted coconut and pistachios to cheer me up. It’s healthy, delicious and nutritious!


I was going to call my salad a deconstructed citrus salad with toasted coconut and pistachios and citrus balsamic vinaigrette, but man, that’s a mouth full!  So I just gave it a nickname.

My citrus salad is light, refreshing and provides a crunch from the coconut and the nuts.  The vinaigrette provides a smooth, sweet finish to this perfect winter dessert or snack.

This recipe begins with blood oranges.  I have no idea why anyone would include blood in the name of a food. Yes, I realize that the flesh of the orange is blood red.  And I guess “ruby” was already taken by the grapefruit industry.

Citrus Salad with Toasted Coconut and Pistachios

Did you know that most blood oranges are grown in  Mediterranean countries (Southern Italy in particular) and are often considered to be among the finest dessert oranges in the world?  Blood oranges are in season from December to May so now is the perfect time to try them in my citrus salad.

 
Citrus Salad with Toasted Coconut & Pistachios

Ingredients

  • 2 blood oranges
  • 2 navel oranges
  • 1/4 cup pistachios
  • 1/4 cup sweetened coconut
  • 2-1/2 teaspoons olive oil
  • 2 teaspoons honey
  • 3 Tablespoons fresh orange juice
  • 1-1/2 Tablespoons fresh lime juice
  • 1 teaspoon balsamic vinegar

Instructions

  1. Preheat oven to 325.
  2. Spread nuts and coconut on a baking pan (nuts on one side and coconut on the other)
  3. Bake for 6-8 minutes, stirring and checking to make sure the coconut doesn't burn.
  4. Combine olive oil, honey, fresh juices and balsamic vinegar in a tight-fitting lid. Shake to mix well.
  5. Peel oranges, removing any white pith. Cut into 1/4 inch thick slices.
  6. Place oranges on a serving platter. Sprinkle with coconut and pistachios.
  7. Drizzle with vinaigrette and serve immediately.
http://mycookingspot.com/citrus-salad-with-toasted-coconut-pistachios/

Helpful Hint:  To remove the white pith easily, slice a thin strip off of the top and bottom of the orange. Follow the curve of the orange with your knife to remove the pith.

Citrus Salad

Citrus Salad with Toasted Coconut & PistachosHave you tried blood oranges?  What’s your favorite way to eat citrus fruits?

 

 

 

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Alli’s passions are writing, storytelling and throwing a mean party (that’s a good thing). She’s learned plenty of party planning tricks along the way and loves to share her menus, recipes and helpful hints for extraordinary events!All of Alli’s parties have to be fun, frugal and fabulous! The décor is always simple, yet stunning. The food is scrumptious and satisfying. Stick around and she’ll show you how to take her ideas and make them your own.

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Comments

  1. ohhh this looks yummy! I don’t know I would have ever mixed citrus, coconut and pistachios without your encouragement but man it sounds delish!

  2. This is so pretty, and I LOVE that you added pistachios! They are one of my favorite nuts 🙂

  3. I agree, this is such a pretty dish! I love the way the oranges look together, and I am a firm believer that coconut makes everything taste better. I am looking forward to trying this recipe – thanks!

  4. This is a very interesting combo, but sounds amazing!!! I love toasted coconut and would love to try it with fruit…and the pistachios are the perfect addition!

  5. This is an interesting combo- I will have to try it out! I have actually never tried blood oranges before!

  6. i absolutely love blood oranges and this salad is looks picture perfect & delicious! pinning and trying immediately! really like the addition of pistachios too…thanks for sharing – newest follower from On Display Thursday!! 🙂

  7. This looks sooooo good Alli! What a way to turn a boring salad into a more exciting one. I wish I was having that for lunch today.

  8. This looks absolutely incredible! Not only is it beautiful, but it looks like it tastes so good! I can’t wait to make this!

  9. Wow! Yum! I would eat anything with toasted coconut. This looks so good and a great way to brighten up the dreary days in the South!

    Have a wonderful week!

  10. What a gorgeous dish, Alli, and what a great way to get some fruit in the wintertime! I love blood oranges, despite their name, and I cannot wait to try this salad at home because it sounds delightful!

  11. This dish is beautiful! And it sound delicious! I love pistachios too!

  12. This not only sounds delicious, but looks beautiful! Since I’m vegan, I’d replace the honey with maple syrup. Yum!

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