Citrus are one of my favourite fruits to enjoy this time of year.  My citrus salad is purely delicious and I love eating it for breakfast or creating it as a luscious dinner party dessert for good friends. You can enjoy on it’s own or  topped with natural organic yoghurt  – I also love serving this with smashed raspberry puree that takes it to another level of deliciousness.

What’s good about it:
Citrus is rich in antioxidants that  can help boost immune function and protect the body against disease. The vitamin C in citrus helps synthesis of collagen that can break down as we age.  Collagen is found in your skin, bones, tendons and ligaments and gives strength and structure.  It’s vital for skin elasticity and firmness.  Manuka honey works as an antibacterial  to help fight virus and bacteria. Pistachios are high in the minerals potassium and magnesium to help nourish the nervous system when under stress.

2 oranges
2 mandarins
2 blood oranges
1 lime
1 pink grapefruit
fresh herbs such as thyme or mint for garnish
1 tablespoon Manuka honey
1/2 teaspoon vanilla bean paste or extract
30 g (1/4 cup / 1 oz) pistachio nuts, chopped

OPTIONAL: Thick organic natural yoghurt with live cultures to serve (see notes)

Peel all the citrus fruit, ensuring all the white pith is removed.
Slice the citrus and arrange onto a serving plate, alternating colours to make it look beautiful.
Combine Manuka honey and vanilla then drizzle onto the citrus salad just before serving.
Garnish with pistachio and garden herbs.
Serves 2.

NOTES:
For a dairy-free alternative to yoghurt, combine the flesh of 2 mangoes, 1 cup of coconut cream or coconut milk and 1 teaspoon vanilla into a high performance blender like a Vitamix. Blend until smooth and creamy then serve along side the citrus salad.
To make a Cashew Nut Cream just blend 1 /2 cup raw cashew nuts with 1 cup of water and a little vanilla extract. Blend until smooth and creamy.
Coconut cream or yoghurt can also be used in place of blending.
Add a hint of ginger to the manuka honey before drizzling.
Leftovers can be blended into an amazing immune boosting smoothie with a little organic natural yoghurt.

NUTRITIONAL INFO PER SERVE
Protein: 8.2 g
Total Fat: 8.3 g
Saturated: 0.9 g
Carbs: 48 g
Fibre: 10 g
Sodium: 18.5 mg
kilojoules: 1330
Calories:  317

Source : thehealthychef