This Citrus & Date Salad is wonderfully refreshing. Great in the spring, even better in the summer.
SERVES: 2 READY IN: 15 MINS
1 large navel orange
1 large blood orange
37 grams pitted dates
9 grams slivered almonds
2 grams sea salt (flaky)
7 grams maple syrup
1. Supreme the navel and blood orange by using a sharp knife to slice the rind and peel off each fruit. Then cut the segments out from in between the membranes, and organize them on a serving plate. Set the leftovers from the oranges aside.
2. Slice the dates and place them between the citrus segments. Top with slivered almonds and flakey salt.
3. Squeeze the juice from the set-aside leftover oranges into a small bowl. Mix in the maple syrup. Pour the mixture over the salad and enjoy.
Leftovers. You can refrigerate the leftovers in an airtight container in the fridge for up to two days, but this recipe is best enjoyed immediately.
Supreming. A French cooking technique for preparing citrus fruits. The process gets rid of the membranes between the wedges and the bitter white pith. It can make the fruit tastier and more aesthetically pleasing.