Ah, spring in the Bay Area. The markets are reflecting the transition in the seasons, and our talented volunteer, Olivia, has conjured up another delicious (and EASY!) salad that celebrates the late winter citrus and freshness of early spring greens.
Mixed citrus, sliced
Nice olive oil
Lightly toast the pistachios and set aside to cool. Layer the citrus as a foundation and sprinkle with the pea shoots and pistachios. Finish with olive oil and sea salt.
Pro Tips from Olivia:
(Best citrus choices: mandarins, blood oranges, and tangerines because they slice nicely. And if you want to geek out on citrus slicing, check out these ideas from Serious Eats!)
Make this salad right before you are going to serve it and eat it quickly so the pistachios don't get soggy!
Market Tip: You can pick up fresh pea shoots from our client, Marsha Habib of Oya Organics on:
- Tuesdays at the South Berkeley Farmers Market
- Sundays at the Mountain View Farmers Market, Morgan Hill Farmers Market, and Belmont Farmers Market
Photo and recipe courtesy of Olivia Maki, The Coast Kitchen