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Citrus Salad with Buffalo Mozzarella

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  • 4 Serves
  • 15 minutes

Simple, fresh and zesty!

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Ingredients

4 Serves*
2 oranges, peeled and sliced (reserve juices)
1 blood orange or grapefruit, peeled and sliced or segmented (reserve juices)
3 small cooked beetroot, sliced
1 large Buffalo Mozzarella, torn into bite-size pieces
Orange dressing:
1/4 cup pistachios or hazlenuts, toasted and chopped
1 shallot, diced
1 tbsp parsley or tarragon, roughly torn
3 tbsp Community Co extra virgin olive oil
*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed

Method

  1. In a small bowl, add the nuts, shallots, herbs, olive oil and any citrus juices. Season with salt and pepper and mix to combine.
  2. Arrange beetroot, citrus slices and segments on a large serving platter. Place mozzarella on top. Drizzle vinaigrette when ready to serve.

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