Refreshing orange salads are popular in the southern Mediterranean. They are often served alongside stews and grilled meat or fish, but can easily be enjoyed as a fruity, light lunch, if you prefer.
- Yield: 4 Servings
- 1 small–medium red onion, thinly sliced
- 2 ripe oranges
- 10 green olives
- ½ finely grated lemon juice ans zest
- 2 tbsp extra-virgin olive oil
- salt and freshly ground black pepper
- handful of flat-leaf parsley, chopped, to serve
How to Make It
- Place the onion in a bowl of cold water. Using a sharp knife, remove the peel and pith from the oranges, and slice thinly.
- Place the oranges in a shallow serving dish. Drain the onion slices, place on a double layer of paper towels, and pat dry. Arrange the slices on the oranges. Scatter the olives on top.
- In a small cup, combine the lemon juice and zest and the olive oil. Season to taste and drizzle over the salad. If you like, scatter with the chopped parsley. Let stand for 5 minutes before serving.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.