Citrus Salad with Pistachios and Mint

Simple citrus salad with blood oranges, pink grapefruit, cara cara and navel oranges, red onion, mint, pistachios and roasted pistachio oil.
Course Salad, Side Dish
Category Mediterranean
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Autor Elle


For the salad:

  • 2 blood oranges
  • 1 cara cara orange
  • 1 navel orange
  • 1 pink grapefruit
  • 1/2 small red onion, halved and thinly sliced
  • 2 tablespoons roughly chopped fresh mint leaves
  • 1/3 cup shelled pistachios, coarsely chopped (25 g)

For the dressing:

  • 2 tablespoons freshly squeezed juice from 1 blood orange
  • 1 tablespoon unseasoned rice vinegar (Japanese)
  • 1/2 teaspoon honey
  • 3 tablespoons pistachio oil
  • sea salt and freshly ground pepper


  1. To slice all of the citrus into rounds, cut the bottom and top off of each citrus fruit. Stand the fruit up on its bottom and slice down the fruit, removing just enough skin to expose the flesh underneath and as much of the pith as possible. Once entirely peeled, turn the citrus on it’s side and slice into round "discs". Arrange the slices on a platter and scatter the red onion, mint and pistachios on top.
  2. Whisk together the orange juice, rice vinegar and honey in small bowl. Gradually whisk in pistachio oil. Season with salt and pepper, to taste.
  3. Drizzle the dressing over salad and serve. Enjoy!