Orange and Spanish olive salad
This is a savory and surprisingly delicious way to eat oranges.
This simple, refreshing salad is made from a surprising combination of ingredients. Note that most of the salty flavor comes from the olives, so adding extra salt is unnecessary. This is something to keep in mind when you're using salty ingredients in other recipes too.
If you're making this in the winter, Cara Cara oranges are a great choice when they’re in season. Added bonus: The salad’s vitamin C content will give your immune system a boost to help fight off colds.
Servings: 4
Prep time: 5 minutes
Ingredients
- 2 navel oranges, peeled, pith removed, cut into thin discs
- 4 to 6 large fresh mint leaves, torn
- 2 tablespoons Marcona almonds, coarsely chopped
- 10 green pitted Spanish olives
- Freshly ground black pepper to taste
- 1 tablespoon extra-virgin olive oil, preferably a medium fruity Spanish one
- 1/2 navel orange, for juicing
Directions
- Arrange the orange slices on a small serving platter.
- Top with the mint, almonds, olives, pepper, and a drizzle of olive oil.
- Squeeze the juice of the remaining 1/2 orange over the salad just before serving.
Nutrition information (per serving)
- Calories: 128
- Total fat: 9 g
- Sodium: 133 mg
- Total sugars: 7 g
- Protein: 2 g
Recipe contributed by Linda Shiue, MD.