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Moroccan Blood Orange Salad

Moroccan Blood Orange Salad recipe image
This Moroccan-inspired salad is a burst of color and flavor, perfect for brightening up any meal. The deep red segments of blood oranges provide a sweet-tart base, beautifully balanced by the earthy warmth of ground cumin and dried oregano. Crisp green onions add a fresh bite, while pitted green olives introduce a savory, briny contrast that elevates the dish. Tossed in a simple dressing of wine vinegar and olive oil, this salad is light yet satisfying. It&# 226;€™s an ideal side for grilled meats or fish, or a refreshing standalone lunch on warm days. Garnished with fresh mint or parsley, it offers a fragrant finish that ties all the elements together. Simple to assemble with pantry staples, this dish brings a touch of North African flair to your table with every forkful.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 182.4
Dietary: Gluten-free, Vegan, Vegetarian
Description
This Moroccan-inspired salad is a burst of color and flavor, perfect for brightening up any meal. The deep red segments of blood oranges provide a sweet-tart base, beautifully balanced by the earthy warmth of ground cumin and dried oregano. Crisp green onions add a fresh bite, while pitted green olives introduce a savory, briny contrast that elevates the dish. Tossed in a simple dressing of wine vinegar and olive oil, this salad is light yet satisfying. It&# 226;€™s an ideal side for grilled meats or fish, or a refreshing standalone lunch on warm days. Garnished with fresh mint or parsley, it offers a fragrant finish that ties all the elements together. Simple to assemble with pantry staples, this dish brings a touch of North African flair to your table with every forkful.
Ingredients
  • 3 blood Oranges, peeled and thinly sliced
  • 1/2 cup Thinly sliced green onion
  • 1/4 cup Imported Italian green olives, pitted
  • 2 tablespoons Wine vinegar
  • 1 tablespoon Olive oil
  • 1/2 teaspoon Dried oregano, crushed
  • 1/4 teaspoon Ground cumin
  • Lettuce leaves for serving
  • 2 tablespoons Snipped fresh mint or parsley
Directions
  1. 1
    Peel the blood oranges and slice them into thin rounds, removing any large seeds.
  2. 2
    In a small bowl, whisk together the wine vinegar, olive oil, crushed dried oregano, and ground cumin to create the dressing.
  3. 3
    In a large salad bowl, combine the sliced blood oranges, thinly sliced green onions, and pitted green olives.
  4. 4
    Pour the dressing over the orange and olive mixture and toss gently to coat evenly.
  5. 5
    Arrange lettuce leaves on a serving platter or individual plates.
  6. 6
    Spoon the dressed orange salad over the lettuce leaves.
  7. 7
    Garnish with snipped fresh mint or parsley and serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 182.4kcal
% Daily Value *
Total Fat 7.0g11%
Saturated Fat 1.5g8%
Cholesterol 7.0mg3%
Sodium 108.3mg5%
Total Carbohydrate 25.9g9%
Dietary Fiber 5.6g23%
Sugars 17.1g
Protein 6.3g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best flavor, let the salad sit for 5-10 minutes after dressing to allow the spices to infuse the oranges.

If blood oranges are unavailable, regular navel oranges can be substituted, though the color will be less vibrant.

Feel free to add toasted almonds or walnuts for extra crunch and texture.

This salad is best served fresh. If preparing ahead, keep the dressing separate and toss just before serving to prevent the oranges from becoming too soft.

Keywords: blood orange, moroccan salad, citrus salad, cumin, oregano, green olives, green onion, mint, parsley, wine vinegar, olive oil, vegan, healthy side, fresh herbs, zesty, light lunch, citrus dressing, spiced salad
Read it online: https://www.chefs-mate.com/recipe/moroccan-blood-orange-salad/