Here in the Brisbane region we have a gorgeous variety of citrus fruits trickling in, and as the season progresses their colour and flavour will only continue to improve. They’re fresh and zingy, and beautiful showcased in a big crunchy salad.
This salad is perfect at lunch or dinner, amongst a spread, or solo with freshly grilled chicken or haloumi.
Serves 4-6 as a side.
½ cup roughly slivered almonds
1 lemonade fruit
3 cups seasonal salad greens (lettuce, spicy salad mix, sprouts, rocket, etc)
1 cup flat-leaf parsley leaves, roughly torn
½ cup mint leaves, roughly torn
½ cup finely sliced eschallots, white ends
Juice of half an orange
1 tbsp Lirah white wine vinegar
1 tbsp macadamia or olive oil
1 tsp honey
1 tsp tamari
1 pinch salt
Dry toast almonds over low heat, stirring frequently until golden, set aside to cool.
Segment all citrus and place in salad bowl.
Add salad greens, parsley, mint, and eschallots to bowl and gently toss to combine with citrus.
In a small bowl whisk together all dressing ingredients until emulsified, taste and adjust if necessary, depending on how sweet your orange is. Once balanced, drizzle over salad.
Sprinkle toasted almonds liberally on top and serve!
Recipe created and written by Callan Barnes.
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