Orange, date and pistachio salad

Orange, date and pistachio salad

Category: Dessert, Salad | Serves: 2

Prep time: 15 minutes, plus 30 minutes chilling time | Cooking time: None


2 large oranges

1-2 tsp orange blossom water, or to taste

6 medjool dates (or dates of your choice), stones removed

15g (1/2oz) unsalted pistachio nuts (shelled weight)

1-2 tsp icing sugar

  1. Cut oranges in half crossways (as you would do when typically preparing grapefruit). Cut in between all dividing membranes using a small serrated knife or grapefruit knife; remove fleshy segments and place in a bowl. Squeeze out any juice from orange halves into the bowl. Sprinkle over orange blossom water to taste; stir gently to mix.
  2. Slice or chop dates into pieces. Add dates to orange segments; stir gently to mix. Cover and chill in fridge for about 30 minutes before serving.
  3. Roughly chop pistachio nuts; sprinkle over orange and date salad. Serve sprinkled with icing sugar.

Cook's tips

  • Try substituting the pistachio nuts with a sprinkling of fresh pomegranate seeds or toasted flaked almonds.

Nutritional information

Orange Date Salad