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🍰 Blood Orange Salad with Mint Vanilla Dressing

111 kcal · 30 min · 4 servings

Ingredients

• 375 g blood orange (3 blood oranges)
• 200 g large oranges (1 large orange)
• 6 sprigs mint
• 1 vanilla pod
• 60 g coconut blossom sugar (3 tbsp)

Instructions

1. 1. Rinse the blood oranges and the regular orange under very hot water. Then pat them completely dry with a cloth. Peel the fruits thickly, making sure to remove all the white bitter pith so that only the fruit flesh remains.
2. 2. Take a sharp knife and carefully cut the fillets out of the separating membranes. Hold the fruits over a bowl so that the escaping juice is caught and not spilled.
3. 3. Wash the mint and shake it vigorously to remove excess water. Pluck the leaves off the stems and then chop them roughly into small pieces.
4. 4. Slice the vanilla pod lengthwise with a knife. Scrape out the inner pulp with the tip of the knife, as this provides the flavor.
5. 5. Put the vanilla pulp, the chopped mint, and the coconut blossom sugar into a tall container. Puree the mixture with a hand blender until it is fine and uniform.
6. 6. Arrange the blood orange and orange fillets nicely on the plates. Pour the caught fruit juice over them and serve the salad with the vanilla mint dressing.

Nutrition per serving

• kcal: 111
• Protein: 1 g · Fett/Fat: 0 g · Carbs: 25 g