Orange Pistachio Salad
A 15-minute Jain orange pistachio salad with mint and citrus-olive oil dressing. No onion or garlic. Bright, crunchy sweet-savory side or light plate.
Ingredients
For the salad
- 3-4 oranges medium navel, Cara Cara, and/or blood orange; peeled, pith trimmed, sliced into 1/4-inch rounds
- 1/3 cup roasted salted pistachios roughly chopped; up to 1/2 cup; add just before serving
- 1/4 cup fresh mint leaves torn; plus extra to garnish
- 1/2 cup feta cheese optional; crumbled from a block in brine; up to 3/4 cup; or small paneer cubes
For the citrus-olive oil dressing
- 2 tablespoons extra-virgin olive oil
- 1-2 tablespoons lime juice fresh; lemon works
- 1/2 teaspoon orange zest
- salt pinch, to taste
- black pepper freshly ground, to taste
- 1/4 teaspoon roasted cumin powder optional; or a light dusting of chaat masala
Instructions
Peel and slice the oranges
- Trim a thin slice from the top and bottom of each orange so it sits flat.
- Cut away the peel and pith in strips, following the curve of the fruit.
- Slice into thin rounds (or segment). Arrange most of the oranges on a wide platter or in a shallow bowl. Blot any puddles with a clean towel.
Prep herbs and pistachios
- Tear the mint leaves. Roughly chop the pistachios.
- Keep the nuts aside until serving so they do not soften in the dressing.
Whisk the dressing
- In a small jar or bowl, whisk the olive oil, lime juice, orange zest, a pinch of salt, black pepper, and optional roasted cumin or chaat masala.
- Taste; adjust lime or pepper until it tastes sharp enough to stand in for onion.
Assemble and serve
- Drizzle most of the dressing over the oranges. Scatter optional feta or paneer, then most of the mint.
- Fold once very gently, or leave the slices layered if you prefer a composed look.
- Just before serving, add the pistachios and the remaining mint. Taste and add another squeeze of lime if the oranges were mild. Serve right away.
Notes
Trim white pith carefully; bitter pith and a heavy pour of dressing make the pistachios soft in pooled oil.
Blot weeping orange slices, dress lightly, and add pistachios only when you sit down to eat.
Paneer cubes work as a swap for feta; season the dressing a little more boldly because paneer is milder.
Store leftovers airtight in the fridge up to 1 day. Drain pooled juice and refresh with lime, mint, and a few new pistachios.
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