Moroccan Orange And Olive Salad – a delicious recipe with cumin seeds, oranges, green olives, virgin olive oil, eastern store, head lettuce. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Heat a small heavy frying pan, add the cumin seeds and dry-fry until fragrant. Tip into a grinder and grind to a powder.
2
Remove the zest from 1 of the oranges with a zester and set aside. Peel the oranges with a sharp knife, carefully removing all the pith. Working over a bowl to catch the juice, cut out the segments from the oranges and discard any seeds. Put the oranges and olives into the bowl.
3
Whisk or shake together the oil, Harissa and roast cumin. Add salt to taste, then pour the dressing over the oranges and olives and toss together.
4
Arrange the lettuce leaves in a serving bowl. Add the orange and olive mixture. Garnish with the reserved orange zest and dill sprigs and serve.
219
kcal
Calories
16
g
Fat
19
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 teaspoons cumin seeds, 4 large oranges, 3/4 cup green olives, 1/4 cup virgin olive oil, and more.
Yes, Moroccan Orange And Olive Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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