I love blood oranges – they look so dramatic when you cut through the flesh. It’s like an orange with added drama. You rarely see them though, so whenever I do, I always have to buy at least one. Usually I just eat them as they are. However, this week when my veggie box arrived I found some delicious friends for my blood oranges -soft green spinach and perfectly pink radishes. So, I whipped up this simple salad to enjoy on a beautiful sunny spring evening in Seattle. This salad is a riot of color and tastes really citrusy and refreshing. The yogurt dressing is delicious with the sweet blood oranges and the peppery radish. The pistachios add a sweet and salty crunch. It’s a great appetizer and a delicious supper to enjoy on a sunny afternoon.
Ingredients
- 2 Radishes, washed and sliced into thin circles
- 1 blood orange, peeled and sliced into thin circles
- 1 orange, peeled and sliced into thin circles
- 1 cup of fresh spinach leaves, washed and dried
- 1 tablespoon of roasted and salted pistachios, shelled and chopped
Dressing
- 1/2 cup of plain yogurt /plain Greek style yogurt
- 1 small clove of garlic, crushed
- 1 tablespoon of lemon juice
- ¼ teaspoon of smoked paprika
- ¼ teaspoon of cumin
- Salt and pepper to taste
Method
