Moroccan Orange Salad with Red Onions and Olives
Most produce is available year-round nowadays which makes it hard at times to know what’s in season and what isn’t without doing some research. Sometimes I just look at the quality and forget about everything else. Perhaps I should frequent farmers’ markets more often.
But when oranges are in season, it’s kind of hard to miss that in Florida. They’re plentiful and available in so many varieties. Right now they are so sweet and juicy. You’ll want to slice them, chop them, can them, juice them. Chances are
you’ll also want to make a gorgeous salad with them.
I like my oranges in a salad. I have posted a few orange salads in the past that you might want to check out as well (links provided below this recipe) but I love the olives in this salad. I think they go super well and look super beautiful with citrus. Add some Moro oranges, when available, and this salad will look even more bejeweled.
MOROCCAN ORANGE SALAD WITH RED ONIONS AND OLIVES RECIPE
Yield: 4 servings
Total Time: 10 MIN
4 navel oranges
½ small red onion, very thinly sliced
½ cup pitted green or black olives
Juice of 1 lemon
2 tablespoons extra virgin olive oil
1 small garlic clove, finely grated on a Microplane
¼ teaspoon ground cumin
1/8 teaspoon ground cinnamon
Sea salt, to taste
½ tablespoon finely chopped cilantro
Remove the peel and pith from the oranges and slice them
into ¼-inch rounds. Arrange them on a shallow plate. Disperse the onion slices and olives on top of the oranges.
In a small bowl whisk together the lemon juice, olive oil,
garlic, cumin, cinnamon and salt. Spoon the dressing evenly over the oranges.
Sprinkle the salad with chopped cilantro. Serve at room temperature or slightly chilled.
More orange salads:
Orange Salad with Celery and Raisins
Roasted Carrot and Blood Orange Salad
Blood Orange, Radish and Dill Salad
Citrus Salad with Yogurt, Honey and Pistachios