Orange, Almond & Date Salad

coconut oil, melted:1 teaspoon
agave nectar:1/4 teaspoon
cinnamon,Salt:1/4 cup
raw almonds:4 to 6
oranges, depending on size:1/4 teaspoon
orange flower water (optional):4
dates, thinly sliced:1 tablespoon
chiffonade of mint

1.Preheat oven to 325°F.
2.In a small bowl, combine coconut oil, agave nectar, cinnamon, and a smidgen of salt (not too much, just a trace). Add almonds and toss to coat. Spread almonds in a single layer on a parchment-lined baking sheet. Bake, stirring once or twice, until toasted – about 10 minutes. Cool before using. (Can make ahead and store in an airtight container.)
3.Slice the ends off each orange. Stand each orange upright and cut away the peel and pith, following the curve of the orange. (For a visual guide, see steps 2 and 3 of How to Segment an Orange.) Cut each orange into 1/4-inch thick rounds and remove any seeds.
4.Arrange the orange slices on a platter. Drizzle with orange flower water, if using. Scatter dates, almonds, and mint on top, and serve.


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