- 2 inch piece fresh ginger root
- 1 cup low-fat vanilla Greek yogurt
- 1 Navel orange
- 1 Cara Cara orange
- 1 Blood red orange
- 1/4 cup pistachios, out-of-shell
Grate fresh ginger with a microplane until there is 1/2 a Tbsp. Stir ginger into yogurt then set aside.
Finely chop the pistachios, then set aside.
Peel the oranges by slicing off the top and bottom ends, then cut off the rest of the peel in vertical strips around the sides, following the curve of the fruit. Slice into 1/4 inch thick disks.
Spread gingered yogurt onto a serving plate, then arrange orange slices in an ombré design. Top with chopped pistachios, and serve immediately.