1. Place the orange segments in a large non-reactive bowl and stir in onions. Set aside. 2. In a small skillet, heat the olive oil on medium. 3. Add the cumin seeds and cook until the cumin seeds pop slightly and a lovely fragrance emits from the pan. Lower the heat if the seeds appear to be cooking too quickly. 4. Add vinegar to the pan and swirl to mix. Season with salt and pepper and toss all over the citrus and greens. 5. When plating, add mint and pistachios to the tops of each portion. ---------------------------------------------------------------------------
Nutrition
Ingredients
