Orange & Red Onion Salad
This salad is really refreshing and can be served as part of a tapas selection with ham or seafood, or alongside chicken. It's also good made with tangelos instead of oranges.
Time to prep: 25 minutes
Time to cook: none
(Serves 4-6)
Ingredients
- 1 small red onion, peeled
- 4 juicy oranges
- 2 Tbsp avocado oil
- 1 Tbsp lemon juice
- ½ tsp salt
- freshly ground black pepper to taste
- 1 clove garlic, peeled and finely chopped
- 1 tsp chopped marjoram
- 1/3 cup roughly chopped flat-leafed parsley leaves
- 125g feta, mopped dry, sliced
- ½ cup large green olives, drained
- ½ cup large green olives, drained
Method
1. Cut onion in half then into fine slivers. Soak in icy cold water for 15 minutes. Drain and pat dry with a paper towel.
2. Peel oranges with a serrated knife, taking care to remove all the white pith. Cut orange flesh into rounds and put the slices in a bowl with all the juices.
3. Mix avocado oil, lemon juice, salt, a good grinding of black pepper, garlic, marjoram and parsley together in a large bowl. Add feta, olives and onion. Toss well. Add sliced oranges, but not the juice (you can drink that!). Toss again, and serve immediately. Alternatively, layer the ingredients in a glass bowl and pour the dressing over.
