Ingredients:

  • 2 large oranges (such as navel or blood oranges), peeled and segmented (about 400g / 14 oz)
  • 2 grapefruits (such as Ruby Red), peeled and segmented (about 400g / 14 oz)
  • 1 lemon, thinly sliced into rounds (seeds removed)
  • 1 lime, thinly sliced into rounds (seeds removed)
  • 1/4 cup fresh mint leaves, roughly chopped (5g)
  • 1/4 cup fresh flat-leaf parsley, roughly chopped (5g)
  • 1/4 cup fresh cilantro, roughly chopped (5g)
  • 1/4 cup red onion, thinly sliced (40g)
  • 2 tablespoons pistachios, roughly chopped (20g)
  • 1/4 cup tahini (60g)
  • 2 tablespoons lemon juice, freshly squeezed (30ml)
  • 2 tablespoons water (30ml)
  • 1 tablespoon olive oil (15ml)
  • 1 clove garlic, minced (approx. 3g)
  • 1 tablespoon chopped fresh chives (approx. 3g)
  • 1 tablespoon chopped fresh dill (approx. 3g)
  • 1/4 teaspoon salt (1.5g)
  • 1/4 teaspoon black pepper (0.5g)

Instructions:

  1. Segment the oranges and grapefruits, removing all pith and membranes. Slice the lemon and lime into thin rounds, removing any seeds.
  2. In a small bowl, whisk together the tahini, lemon juice, water, olive oil, garlic, chives, dill, salt, and pepper until smooth. Add more water, one teaspoon at a time, if needed to reach desired consistency.
  3. Arrange the citrus segments and slices on a large bowl or platter.
  4. Sprinkle the mint, parsley, cilantro, and red onion over the citrus.
  5. Drizzle the herbed tahini dressing over the salad.
  6. Sprinkle with chopped pistachios and serve immediately or chill for later.