• 4servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
MineralsNatrium, Cobalt

Ingredients Jump to Instructions ↓

  1. 5 Oranges (large)

  2. 4 Red radishes (large)

  3. 4 oz 113g Pitted black Spanish olives

  4. 8 tablespoons 120ml Spanish extra-virgin olive oil

  5. 2 tablespoons 30ml Lemon juice

  6. 1 Ground cumin

  7. 1 Salt

Instructions Jump to Ingredients ↑

  1. Peel the oranges, removing the white membrane, and cut into sections. Wash the radishes and cut into fine slices. Julienne the olives.

  2. On a salad platter, make a mound in the center with the julienned olives, reserving a few. Arrange the orange sections alternately with the radish slices. In a bowl whisk together the oil, lemon juice, cumin and salt. Drizzle dressing over salad, garnish with remaining olives and serve immediately.

  3. This recipe yields 4 servings.


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