I received free samples of California Walnuts mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by California Walnuts and am eligible to win prizes associated with the contest. I was not compensated for my time.
I’m so thrilled to share this recipe with you today as it’s one I’ve been working on for weeks! This bright and beautiful citrus plate has everything I want in a fruit salad and more. Something creamy, something crunchy, fresh herbs and a surprise spicy kick at the end.
But first, let’s talk about walnuts for a minute.
Even though the walnuts used in this recipe were a free sample, it’s rare that I don’t already have some stocked in my pantry or freezer. I love them for snacking and incorporating into all sorts of recipes so I would definitely consider them to be a staple around here.
A handful of California walnuts is a versatile snack and can satisfy any taste preference, from savory to sweet. Regardless of your flavor preference, walnuts are the only nut to provide an excellent source of the plant-based omega-3, ALA (2.5g/oz). California walnuts also contain:
- Protein (4 grams/oz)
- Fiber (2 grams/oz)
When it comes to snacks, I always recommend including a source of protein and fiber to make it more satisfying so clearly these are a great choice.
For the contest I mentioned in the intro, I was tasked with focusing on “sweet” or “savory” and crafting a tasty, healthy and creative recipe utilizing walnuts.
There are unlimited uses for them in the kitchen (apple crisp, pesto, nut butter, vegetarian burgers, even taco filling!), but I went with something fresh, seasonal and bright. I also focused primarily on ingredients that were long-lasting and/or easy to find (because hello, fewer grocery shopping trips).
Taking all of this into consideration, Citrus Salad with Honey Lime Yogurt and Spicy Walnuts was born.
To make it, here are the key (non-staple) items you’ll need:
- Walnuts – I candied them (don’t worry, it’s simple) to elevate the flavor and add that special spicy element.
- Plain, full-fat Greek yogurt – you could sub a low-fat option if it’s what you have, but I recommend going for at least 4% if you have the choice. It’s creamy, satisfying and provides great balance to the citrus.
- Lime – I used both the zest and juice for max flavor.
- Honey – just a touch, to add slight sweetness.
- Assorted fruit: any orange variety, grapefruit, clementines, kiwi, mangos, berries or melon would work well.
- Mint – not 100% critical, but a fun addition. Fresh basil would also be great!
Feel free to branch out and use what you have and love. This flavor combo works really well together, but I’m all for getting creative with what you have.
In my opinion, the most fun part of this dish is plating it. You could certainly toss everything together in a bowl and call it good. However, I’m a big fan of using platters for fruit salads to spruce up the presentation.
Anyways, start with a platter (or a large plate), spread the yogurt/walnut mixture across the bottom and then layer your fruit on top. This also ensures that every single bite will have a good amount of each ingredient and you’ll be able to really see the fruit and garnishes.
Special occasion worthy without much added work. What’s not to love about that? I hope you enjoy this dish as much as I do! Serve as a snack, alongside brunch, or as part of a spring or summer holiday table.Print
Citrus Salad with Honey Lime Yogurt and Spicy Walnuts
This citrus salad is served over a honey lime yogurt and topped with chile-spiked candied walnuts for a sweet and spicy crunch you won’t be able to resist.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Sides
- Diet: Vegetarian
- 1 Tbsp unsalted butter
- 1 cup California Walnuts
- 2 Tbsp granulated sugar
- 1/4 tsp cayenne pepper
- 1 cup full-fat, plain Greek yogurt
- 1 lime, zested & juiced
- 1 Tbsp honey
- 1 grapefruit, segmented
- 2 medium oranges, segmented
- 1 sprig of fresh mint, stem removed
- flaky sea salt
- Line a sheet pan with parchment paper and set aside.
- Warm a skillet over medium heat and add butter. Once butter is melted and foamy, add walnuts, sugar and cayenne pepper and stir to combine. Cook for about 4-5 minutes, stirring often, until sugar mixture melts and begins to coat the nuts. Remove from heat and immediately spread the nuts onto sheet pan in a single layer to let cool and harden.
- Meanwhile, add yogurt through honey to a medium bowl and whisk until well-combined. Fold in the cooled walnuts, reserving 1-2 Tbsp for garnish.
- Spread the yogurt/walnut mixture on a serving platter. Scatter citrus segments on top the yogurt, followed by the remaining walnuts, mint leaves, and a pinch of flaky salt.
- Feel free to use whatever fruit you have on hand. Any sort of citrus works well, but you could also use kiwifruit, mango, berries or melon.
- Serving Size: 1/2 cup
- Calories: 229 calories
- Fat: 16 grams
- Carbohydrates: 17 grams
- Fiber: 2 grams
- Protein: 7 grams
Keywords: citrus, california walnuts, fruit salad, greek yogurt