Califonia Bountiful
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Moroccan citrus salad

Moroccan citrus salad


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