Orange and Grapefruit Salad with Coriander and Black Olives

1. 1

   Peel and segment the citrus.

2. 2

   Using a paring knife, slice a thin slice off the top and the bottom of the fruit, so that it has a stable base.

3. 3

   Then, start to slice off the peel in strips, moving your knife from top to bottom, following the natural curve of the fruit.

4. 4

   Repeat, moving around the perimeter of the fruit, until there's no more peel and the flesh is visable.

5. 5

   To remove the segments, hold the fruit in the palm of your hand and then slice between the membranes toward the center of the fruit to release a pretty little segment of citrus.

6. 6

   Repeat for each fruit.

7. 7

   Arrange the orange and grapefruit segments in a shallow dish.

8. 8

   Sprinkle the olives over the fruit.

9. 9

   Drizzle the oil over the citrus segments and sprinkle with the coriander, salt and pepper.

10. 10

    Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.