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
Preheat oven to 350-400F degrees.
2
Peel the carrots, cutting the smaller ones in half and the bigger ones in quarters.
3
Place them on a baking sheet and toss with your hands in the olive oil, vinegar, honey, salt and pepper until they’re well coated. Sprinkle with thyme.
4
Bake for about 20 minutes, tossing occasionally, until carrots are slightly tender with light charring here and there.
5
Drizzle the carrots with the Pixie tangerine juice and half of the zest. Toss well.
6
Place on a serving plate and sprinkle with salt and the rest of the tangerine zest.
PERFECTLY PACKAGED BY NATURE
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