Serves 2-4 • 30 minutes with prep

Pixie, Cara Cara & Radish Salad

A brightly-flavored, citrus-centric salad with kaleidoscopic flavor.

INGREDIENTS

1- Pixie Tangerines - 2 Tangerines

2- Cara Cara Oranges - 2 Oranges

3- Red Radish - 1 Bunch

4- Fresh Mint - 1 To 2 Tablespoons, Chopped

5- Meyer Lemon Juice - 3 Tablespoons

6- Roasted Pistachio Oil - 2 Teaspoons

7- Daikon - 1/3 Bunch

8- Unsalted, Toasted Pistachios - 1 Medium Handful

9- Agave Nectar - 1 Teaspoon

10- Kosher Salt - Season To Preference

INGREDIENTS

Pixie Tangerines

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2 Tangerines

Cara Cara Oranges

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2 Oranges

Red Radish

1 Bunch

Fresh Mint

1 To 2 Tablespoons, Chopped

Meyer Lemon Juice

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3 Tablespoons

Roasted Pistachio Oil

2 Teaspoons

Daikon

1/3 Bunch

Unsalted, Toasted Pistachios

1 Medium Handful

Agave Nectar

1 Teaspoon

Kosher Salt

Season To Preference

STEPS

1

Thinly slice all radishes with a mandolin. Set aside in a bowl.

2

With a small, sharp knife, cut peel and white membrane from Cara Cara and Pixie Tangerines. Slice the oranges and tangerines crosswise into rounds. Save the juice.

3

Place all the slices in a bowl with their juice. Add the chopped mint and a pinch of salt. Gently mix together and set aside.

4

Whisk the lemon juice, agave, cayenne, cinnamon, and pistachio oil.

5

Pour half of the lemon mixture on the tangerines and Cara Cara, mix well and then do the same with the remaining lemon mixture on the radishes.

6

Roughly chop the pistachios.

7

Layer tangerines and Cara Cara slices with the radishes on a plate.

8

Dress with the remaining juice from all the bowls with a sprinkle of salt, mint, and pistachios to garnish.

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