Orange Salad with Mint & Olives is a fresh and simple side dish. Serve it at your next summer party or cook out. The sweet, salty, and tangy flavors make for an exciting combination.
What is Orange Salad?
This Orange Salad with Mint & Olives recipe was part of my food collaboration with Mel Joulwan. It first appeared in the August/September 2017 issue of Paleo Magazine. The flavors in this orange salad were inspired by Moroccan cuisine.
This salad a simple dish featuring a base of fresh oranges, fennel, and red onion. Black olives add saltiness and fresh mint brings a refreshing flavor. This salad is dressed with a simple dressing featuring olive oil and lemon juice.
How to Make This Salad
This is a raw salad! No cooking means it comes together fast and without much fuss. Here’s how to do it.
- Prepare and chop all the fruit and vegetables.
- Combine the produce in a large bowl with the seasonings and herbs.
- Mix the dressing ingredients in a small bowl.
- Pour the dressing over the salad.
- Toss to combine.
- Serve the salad.
Can This Orange Salad Be Made Ahead of Time?
Absolutely! This salad can be prepared ahead of time, up to a day in advance. Keep it in the refrigerator until about an hour before serving. It tastes better at room temperature.
This salad is better the next day after the flavors have had a chance to mingle. Keep any leftover orange salad refrigerated for up to three days.
Other Salads You Might Like
If you’re looking for other tasty salads for summer, check these out:
- Grain-Free Tabbouleh
- Beet Carrot Apple Salad
- Fall Quinoa Salad
- Fresh Corn Salad with Avocado
- Guacamole Salad
Orange Salad with Olives and Mint
- 4-5 large seedless oranges about 3 lb
- 1 fennel bulb about 1 lb
- 1/4 medium red onion very thinly sliced (about 1/4 cup)
- 1 cup large black olives pitted and cut in half
- 1/4 cup fresh mint leaves coarsely chopped (about 2 tbsp)
- 2 tbsp lemon juice
- 1 tsp paprika
- 1/4 tsp ground cayenne pepper
- 1/4 tsp ground coriander
- 1 clove garlic minced (about 1 tsp)
- pinch salt
- pinch ground black pepper
- 3 tbsp olive oil
- fennel fronds minced, for garnish (about 1/2 tbsp)
- Use a sharp knife to peel the oranges, removing all of the bitter white pulp and the membrane on the outside of the orange sections. With your fingers, separate the sections and cut them into 1-inch pieces. Place in a large bowl.
- Remove the fronds from the fennel and reserve a few for garnish. Cut the ends off the fennel bulb, and slice it very thinly, crosswise. Add the fennel, onion, olives, and mint to the oranges. Gently combine with a rubber scraper.
- In a small bowl, whisk together lemon juice, paprika, cayenne, coriander, garlic, salt, and pepper. Add the oil in a slow drizzle, whisking continuously. Pour the dressing over the oranges and toss gently to blend. Let the flavors meld for about an hour before serving. Taste, adjust seasonings, then top with minced fennel fronds.
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