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Moroccan citrus salad

Recipe by:Amaryll Schwertner


  • 8 pieces of various citrus fruit: blood oranges, navel oranges, grapefruits, pomelos, citron, Satsuma tangerines
  • 16 black, dry cured olives
  • 16 toasted, blanched almonds or pistachios, chopped
  • Extra virgin olive oil
  • Balsamic sherry vinegar
  • Sea salt (to taste)
  • Black pepper (to taste)


Use the sharpest, thinnest-bladed knife you have to cut the skin and pith (the whitish inner covering) from all of the fruit except the citron. Once the citrus is cleaned, slice each fruit thinly. Citron is all delicious skin and pith and should simply be washed and sliced very thinly.

Arrange the citrus in an alternating, concentric design. Sprinkle with nuts, olives and salt and pepper.

Drizzle with extra virgin olive oil and splash with vinegar.

Serves 4

Califonia Bountiful