Orange, Olive, and Onion Salad Recipe

Name: Orange, Olive, and Onion Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 oranges; 16 black olives; 1 large mild red onion, finely chopped; Juice of 1/2 to 1 lemon; 3 tablespoons argan or extra virgin olive oil; Salt; 1/2 teaspoon ground cumin; 1/2 teaspoon paprika; Pinch of ground chili pepper; 2 tablespoons chopped flat-leaf parsley

Servings: persons

4 oranges
16 black olives
1 large mild red onion, finely chopped
Juice of 1/2 to 1 lemon
3 tablespoons argan or extra virgin olive oil
Salt
1/2 teaspoon ground cumin
1/2 teaspoon paprika
Pinch of ground chili pepper
2 tablespoons chopped flat-leaf parsley

1
Peel the oranges, removing the pith.
2
Cut them into thick slices and then into quarters with a fine serrated knife.
3
Put them on a flat serving plate with the olives and chopped onion on top.
4
Make a dressing with a mixture of lemon juice, argan or olive oil, salt, cumin, paprika, and chili pepper and pour over the salad.
5
Sprinkle with the chopped parsley.
6
Instead of lemon juice, add a whole lemon, peeled, pith removed, cut into slices, and then into small pieces.

163

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 oranges, 16 black olives, 1 large mild red onion, finely chopped, Juice of 1/2 to 1 lemon, and more.

Yes, Orange, Olive, and Onion 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.

Orange, Olive, and Onion Salad

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