This citrus salad is served over a honey lime yogurt and topped with chile-spiked candied walnuts for a sweet and spicy crunch you won’t be able to resist.
Author:Leanne Ray, MS, RDN
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
Yield:6 servings 1x
1 Tbsp unsalted butter
1 cup California Walnuts
2 Tbsp granulated sugar
1/4 tsp cayenne pepper
1 cup full-fat, plain Greek yogurt
1 lime, zested & juiced
1 Tbsp honey
1 grapefruit, segmented
2 medium oranges, segmented
1 sprig of fresh mint, stem removed
flaky sea salt
Line a sheet pan with parchment paper and set aside.
Warm a skillet over medium heat and add butter. Once butter is melted and foamy, add walnuts, sugar and cayenne pepper and stir to combine. Cook for about 4-5 minutes, stirring often, until sugar mixture melts and begins to coat the nuts. Remove from heat and immediately spread the nuts onto sheet pan in a single layer to let cool and harden.
Meanwhile, add yogurt through honey to a medium bowl and whisk until well-combined. Fold in the cooled walnuts, reserving 1-2 Tbsp for garnish.
Spread the yogurt/walnut mixture on a serving platter. Scatter citrus segments on top the yogurt, followed by the remaining walnuts, mint leaves, and a pinch of flaky salt.
Feel free to use whatever fruit you have on hand. Any sort of citrus works well, but you could also use kiwifruit, mango, berries or melon.
Serving Size:1/2 cup
Keywords: citrus, california walnuts, fruit salad, greek yogurt
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