Orange Salad
This easy orange salad packs a delicious boosts of vitamins and flavor. It's bright, sweet, fresh, and absolutely delicious.Recipe yields 4 side servings
Servings: 4
Ingredients
Orange salad
- 4 large Navel or blood oranges
- 1 fennel, finely sliced
- ¼ cup black olives, pitted (optional)
- 1 tablespoon long red onion or green onions, finely sliced
- 10 mint leaves, thorne
Dressing
- 2 tablespoons extra virgin olive oil
- 1 tablespoon orange juice
- ¾ teaspoon salt, plus more to taste
- ⅛ teaspoon black pepper
Instructions
- Peel the oranges and remove skin and pith (the white part), then slice them e into 0.8 cm / 1/3″ thick rounds or half rounds/segments, and deseed. Use a chopping board and a sharp knife to cut them gently without breaking them apart. You want a nice, and clean cut.
- Arrange the orange slices on a serving plate and gently mix with sliced fennel and onion. Scatter with olives.
- Shake the orange dressing ingredients in a jar with a lid or whisk until well combined and emulsified.
- Pour the dressing all over the salad, garnish with mint leaves, and serve (or chill for a couple of hours before serving).