Active time: 15 minutes Total time: 25 minutes
This simple salad offers a much-needed splash of color and vitamins during late winter. With a crunchy seed topping, three different types of sweet-tart citrus and a creamy, homemade vanilla yogurt base, this is fruit salad 2.0!
3-Citrus Salad With Yogurt & Seedy Nut Crumble
For the nut and seed crumble
- 1 egg white
- 1 teaspoon sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoon olive oil
- 1/4 cup (30g) sliced almonds
- 2 tablespoons sunflower seed kernels
- 1 tablespoon sesame seeds
For the salad
- 1/2 cup (118ml) full-fat plain Greek yogurt
- 2 teaspoons honey
- 1/2 teaspoon vanilla extract or seeds scraped from 1/2 vanilla pod
- 1 ruby red grapefruit
- 1 blood orange
- 1 navel orange
Preheat oven to 350°F (180ºC) and line a small baking sheet with parchment paper.
In a medium bowl, whisk together egg white, sugar, cinnamon, oil and salt until frothy. Add the almonds, sunflower seeds and sesame seeds and stir to combine. Spread evenly on the baking sheet and bake, stirring once, until golden brown, 15 minutes. The crumble can be made up to one week ahead and stored in an airtight container.
In a small bowl, mix the yogurt, honey and vanilla. Spread the mixture evenly on four salad plates in a thin layer.
Cut the tops and bottoms off each citrus fruit. Using a paring knife, follow the curves of the fruit to cut away the peel and white bits. Slide the knife between the thin white membranes between the segments of fruit. Discard membranes. (If you’re in a hurry, peel the fruit and cut it into thin rounds instead of segments.) Arrange the citrus on top of the yogurt. Sprinkle with the nut crumble and serve immediately.
Serves: 4 | Serving Size: 1/4 recipe
Nutrition (per serving): Calories: 162; Total Fat: 9g; Saturated Fat: 2g; Monounsaturated Fat: 3g; Cholesterol: 6mg; Sodium: 94mg; Carbohydrate: 16g; Dietary Fiber: 4g; Sugar: 9g; Protein: 7g