Citrus Salad with Pistachio Dukkah

Makes 4 Servings
Prep time: 15 mins
Cooking time: 2 mins

After eating this salad, you won’t be saying “salads are boring” ever again! The fragrant taste of the dukkah pairs beautifully with the sharpness of the citrus - making for a super special dish to bring to your next dinner party. 

Tips & Tricks
  • To make your salad really stand out, try adding as many variants of contrasting citrus as you can. Lemon, blood orange or ruby red grapefruit are all delicious additions.
  • Dukkah can be made ahead of time and stored in a sealed container in your pantry for later.


  1. Lightly toast the pistachios, sesame seeds and cumin seeds over medium heat until fragrant.
  2. Add the dukkah mix to a food processor or spice grinder with a sprinkle of salt and pulse until crumbled. Make sure you don’t turn the dukkah to dust - you’ll want some texture left.
  3. To cut the citrus, slice off both ends, sit flat and then working in a circular motion slice away the skin and white pith. Oranges and grapefruit should be cut into segments, and smaller citrus into round slices.
  4. Assemble the salad on a large serving platter, starting with a bed of cos leaves and layering with the citrus slices.
  5. Drizzle with a little Pams Extra Virgin Olive Oil and top with the pistachio dukkah.


  • 2 Pams Oranges
  • 2 limes
  • 1 bag Pams Baby Cos Lettuce
  • 1/3 bag Pams Roasted and Salted Pistachios, de-shelled
  • 1 Tbsp cumin seeds
  • 1 Tbsp sesame seeds