This refreshing combo of sliced citrus fruit splashes color across the table at the time of year when salad greens are looking a bit anemic. Grab some pink grapefruit, navel oranges, limes, and blood oranges and peel, slice and arrange. Top with fresh mint sprigs, slivers of dates and some pomegranate arils. Then drizzle with a pomegranate molasses and oo’mämē Moroccan Chile Crisp vinaigrette. It is full of crispy, chewy, sweet, tart - with a dash of bitter - notes that together are the perfect foil for citrus’s juicy sweetness.
Moroccan Citrus Salad + oo’mämē
oo’mämē Kitchen
Salads, Plant-Based
This winter citrus salad is divine in its refreshing simplicity. It just begs to be the star of any meal. Behold the gorgeous ombré that these fruits bring. Tart limes, tangy grapefruit, and sweet navel and blood oranges. Then drizzle with a sweet and spicy dressing and top with toasted almonds, pomegranate and fresh mint.
Ingredients
- oo’mämē Moroccan Chile Crisp
- pink grapefruit, peeled and sliced into wheels
- blood oranges, peeled and sliced into wheels
- navel oranges, peeled and sliced into wheels
- limes, peeled and sliced into wheels
- Pomegranate Molasses oo’mämēVinaigrette
- fresh mint leaves
- pomegranate arils
- sliced dates
- toasted slivered almonds
Directions
Prepare the citrus by slicing off peel and white pith. Slice the fruit into wheels.
Arrange on a platter, either alternating the colors or creating sections by color.
Drizzle with Pomegranate Molasses oo’mämē Vinaigrette.
Top with fresh mint leaves, pomegranate arils, sliced dates and toasted almonds.
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