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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