Citrus Salad With Manuka Honey, Vanilla + Pistachio
By Teresa Cutter
What's great about it
Citrus is one of my favourite fruits to enjoy this time of year. My Citrus Salad is purely delicious and I love eating it for breakfast or creating it as a luscious dinner party dessert for good friends. You can enjoy on its own or topped with natural organic yoghurt - I also love serving this with a smashed raspberry puree that takes it to another level of deliciousness.
2 blood oranges
1 pink grapefruit
fresh herbs such as thyme or mint for garnish
1 tablespoon Manuka honey
1/2 teaspoon vanilla bean paste or extract
30 g (1/4 cup / 1 oz) pistachio nuts, chopped
- Peel all the citrus fruit, ensuring all the white pith is removed.
- Slice the citrus and arrange onto a serving plate, alternating colours to make it look beautiful.
- Combine Manuka honey and vanilla then drizzle onto the citrus salad just before serving.
- Garnish with pistachio and garden herbs.
Notes and Inspiration
For a dairy-free alternative to yoghurt, combine the flesh of 2 mangoes, 1 cup of coconut cream or coconut milk and 1 teaspoon vanilla into a high-performance blender like a Vitamix. Blend until smooth and creamy then serve alongside the citrus salad.
To make a Cashew Nut Cream just blend 1 /2 cup raw cashew nuts with 1 cup of water and a little vanilla extract. Blend until smooth and creamy.
Coconut cream or yoghurt can also be used in place of blending.
Add a hint of ginger to the manuka honey before drizzling.
Leftovers can be blended into an amazing immune boosting smoothie with a little organic natural yoghurt.