"Winter is the best time to use oranges of all kinds and this salad provides a great combination of flavors; tangy sweet of the oranges, creamy avocado, salty feta, buttery green olives and crunchy pistachios balancing it all out. Note that the citrus noted is interchangeable according to availability - you don't need to use all the different types of oranges. Source: Lydia Reichert"

Original recipe yields 4-6 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (520.6 g)
Calories 1092.1
Total Fat - 101.3 g
Saturated Fat - 14.6 g
Cholesterol - 4 mg
Sodium - 109.9 mg
Total Carbohydrate - 48.5 g
Dietary Fiber - 15.3 g
Sugars - 23.6 g
Protein - 8.3 g
Calcium - 200.9 mg
Iron - 1.9 mg
Vitamin C - 139.4 mg
Thiamin - 0.4 mg

For the Vinaigrette

Step 1

In a bowl, soak the shallot in the lemon juice with a pinch of salt to soften, about 10 minutes. Stir in the Dijon, thyme and orange blossom water, then slowly whisk in the oil. Set aside.

For the Salad:

Step 2

Peel all the citrus (except the mandarins) with a knife, trying to keep as much flesh as possible while removing all of the pith. Then cut the grapefruit and pomelo into segments, and the Cara Cara and blood oranges into rounds. For the mandarin, peel the skin off with your fingers and separate into segments, leaving the membranes intact.

Step 3

Peel and dice the avocados (if prepping ahead of time, dress with a little of the vinaigrette so it doesn’t oxidize.)

To Assemble

Step 4

Place the citrus flat on a platter, letting each color be visible, and season lightly with salt. Scatter the avocado on top, and then the feta, olives and pistachios. Drizzle with the vinaigrette, scatter with pomegranate arils, mint, and serve.