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 combine the lemon juice, garlic, cumin, cinnamon and salt. Drizzle the olive oil, whisking constantly. Spoon the dressing evenly over the oranges. Sprinkle the salad with chopped cilantro.
Serve at room temperature or slightly chilled.