Citrus Salad With Cashews And Mint Recipes

CITRUS SALAD WITH CASHEWS AND MINT

Citrus Salad with Cashews and Mint image

This salad is bursting with vitamin C -- as well as healthy fats from the cashews -- for a dish that will bring a bit of healthful freshness to even the deepest, darkest winter.

Provided by Martha Stewart

Number Of Ingredients 6

Ingredients

2 grapefruits, peeled and cut into segments
2 tangerines or clementines, peel and pith removed, cut into slices
2 kiwis, peeled and cut into slices
1/4 cup toasted cashews, chopped
1/4 cup fresh mint leaves
Sea salt

Steps:

Arrange fruit on a platter.Squeeze any excessjuice from grapefruitmembrane. Top with cashewsand mint leaves.Lightly season with salt.

Nutrition Facts : Calories 132 g, Protein 3 g, Sodium 4 g

CITRUS SALAD WITH TAHINI AND CASHEW-SESAME CRUNCH

Citrus Salad with Tahini and Cashew-Sesame Crunch image

This beautiful salad is a great way to highlight citrus, using the flesh, along with the zest and juice. Creamy tahini, pleasantly bitter radicchio, crunchy cashews and refreshing mint round out the dish.

Provided by Elena Besser

Categories main-dish

Time 25m

Yield 2 to 4 servings

Number Of Ingredients 14

Ingredients

2 tablespoons extra-virgin olive oil
1/2 cup chopped unsalted raw cashews
2 tablespoons sesame seeds
1/2 teaspoon crushed red pepper
1 teaspoon pure maple syrup or honey
Kosher salt
1/2 cup tahini
1 small navel or other orange, zested and juiced, plus 3 more oranges
1 lemon, zested and juiced
Kosher salt
1 small head radicchio or 2 cups arugula
1 tablespoon extra-virgin olive oil
1/2 cup mint leaves or any soft herb
Flaky sea salt

Steps:

For the cashew-sesame crunch: Heat the olive oil in a medium heavy-bottomed skillet over medium heat until shimmering, 1 to 2 minutes. Add the cashews, stirring continuously, until lightly golden, 1 to 2 minutes. Add the sesame seeds and crushed red pepper. Cook, stirring continuously, until the nuts are golden and the mixture is fragrant, 1 to 2 minutes.
Remove from the heat and stir in the maple syrup. Season with kosher salt. Set aside to cool.
Meanwhile, make the salad: Combine the tahini with the orange zest and lemon zest in a medium bowl. Add half of the orange juice and half of the lemon juice. Slowly whisk in 1/4 cup water until the sauce is smooth and fluffy. Season with kosher salt. Set aside.
Cut the ends off the 3 remaining oranges. Stand each orange on one end and cut away the peel and white pith, following the contour of the fruit with a very sharp paring knife. Work from top to bottom, rotating the orange as you go. Slice the oranges into 1/4-inch-thick rounds and discard any seeds. Set aside.
Thinly slice the radicchio with a mandoline or sharp knife and transfer to another medium bowl. Add the olive oil and the remaining lemon juice and orange juice and toss until combined.
Spread the tahini sauce on a serving platter to fully cover the surface. Arrange the orange slices on top and sprinkle with sea salt. Mound the radicchio on top in a generous pile and sprinkle with sea salt. Scatter the mint leaves and cashew-sesame crunch over the top.

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