Shout-out to Mother Nature for gifting us with superbright citrus in the throws of winter. It's just the pick-me-up we need on a day full of grey.
Craft the simple salad here as a stunning side to grilled seafood or fish tacos. Or, incorporate it into a lush dinner menu as a palate-cleanser.
Play with your faves too. Use the gems we've suggested -- or swap them out to satisfy your tastes. If grapefruit is too bitter for you, substitute navel oranges. If you can’t find blood oranges, use tangerines. Mother Nature is sure to be tickled by whichever one of her gifts you choose.
1. Prep your ingredients: Supreme all the citrus by removing both ends of each piece, cutting off the exterior (pith and rind), and slicing between the segments to yield just the meat of the fruit. Chop the peanuts, pick and chop the cilantro, and thinly slice the shallots.
2. Combine the citrus and shallots in a bowl and season lightly with salt and pepper. Keep in the refrigerator until you are ready to serve.
3. Warm the coconut cream on the stove top. Season with salt and pepper.
4. To assemble for service, spoon the citrus mixture into the center of a bowl. Garnish with the cilantro, chopped peanuts, and finish with a spoonful of warm coconut cream.