It’s *officially* the first day of spring and the perfect occasion for this raw Spring Citrus Salad with creamy avocado, crunchy pistachios, and a drizzle of local honey. This green spin on the traditional Moroccan Citrus Salad made with cinnamon and sugar is light and refreshing in every way.
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Celebrate Citrus Season
Now is the season for all things citrus!
Lemons, limes, oranges, clementines, blood oranges, it’s all ripe and fresh in your local grocery store. What better way to highlight this colorful variety of fruit than a raw salad with creamy avocado, crunchy pistachios, and a drizzle of local honey?
In Morocco, the majority of desserts are made with puff pastry, sesame seeds, ground nuts and (can you guess?) lots of gluten. They are truly delicious and definitely a healthier spin on the average American cookie. My aunt served them with mint tea in the afternoon.
But even as a little girl before my wheat allergy, I always gravitated towards the other kind of Moroccan desserts. The kind we had every night immediately after dinner.
In Morocco, fruit is treated like dessert. As it should be everywhere!
It’s highlighted with simple ingredients like cinnamon or honey and served on large lavish platters, cut in beautiful designs.
This Spring Citrus Salad is a dressed up version of a beautiful dessert my aunt makes with cinnamon, honey, and orange slices.
It’s All About the Knife Cuts
Now, when I set out to recipe test for this Citrus Salad, I was way underestimating this salad. I thought, “I’m just going to grab some oranges, peel them, slice them, and they will look awesome.”
And look how awesome it turned out:
I mean, the colors are beautiful and everything but I just can’t get over the white stuff (just googled it, apparently it’s called pith). It looked nothing like my aunt’s and the pith (such a weird word) had a texture that was distracting to the overall salad.
And so, before conducting Recipe Testing Round 2, I called my dad and consulted with my aunt on their orange slicing technique.
All the way from Morocco, I deliver to you, the most effective way to cut beautifully sliced oranges:
Step 1: Slice off the tops and bottoms of your oranges
Step 2: Slowly carve down the sides of the orange, just deep enough to remove the pith. Repeat until every side of the orange flesh is showing
Step 3: Slice the orange!
Click on the Allergen Icons below to find more allergy friendly recipes like this one! This recipe does not contain the following allergens:
It’s *officially* the first day of spring and we’re celebrating with this fresh and delicious Spring Citrus Salad with Avocado & Pistachios.
- 1 blood orange
- 1 naval orange
- 2 tbsp pistachios, shelled and crushed
- 1 avocado
- 1/2 tsp cinnamon
- a pinch of salt
- 1 tbsp honey
- Peel the oranges. Start by cutting off the top and bottom of the orange, then carefully slice off the skin (see image above.) Slice the oranges into thin rounds.
- Arrange orange slices on a salad plate or bowl. Add cubed avocado pieces, crushed pistachios and season lightly with cinnamon and salt. Drizzle with honey. Enjoy!
- Category: Salad
- Method: Raw
- Cuisine: Moroccan
Keywords: Moroccan Citrus Salad, Blood Orange Salad
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