Bright Citrus Breakfast Salad
Blood orange, grapefruit, and mandarin segmented over coconut yoghurt with toasted pistachio and a whisper of rose.
By Priya Anand ·
- Prep
- 15 min
- Cook
- No cook
- Total
- 15 min
- Yield
- Serves 2
Method
Step 1: Slice the top and bottom off each citrus fruit, then cut away the peel and pith following the curve of the fruit. Slice into rounds or segment over a bowl to catch the juice.
Step 2: Spoon the coconut yoghurt onto two plates and swirl with the maple syrup.
Step 3: Arrange the citrus over the top and spoon over any caught juice.
Step 4: Finish with crushed pistachios, a drop of rose water if using, and torn mint.
Nutrition (per serving)
- Calories
- 260 kcal
- Protein
- 5 g
- Fat
- 11 g
- Carbs
- 36 g
