Spanish · Lunch
Orange and Olive Salad
A Spanish tapas-style salad of segmented oranges layered with green and black olives over bitter greens, dressed with olive oil, sherry vinegar and thin shavings of raw red onion. Cumin and smoked paprika sharpen the citrus, while fresh parsley and a touch of sea salt finish the plate.
$3
15 minsPrep
0 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
218Calories
2.6gProtein
16.2gFat
18.4gCarbs
11.4gSugar
5.1gFiber
612mgSodium
0mgChol
2.3gSat Fat
410mgPotassium
95mgCalcium
1.4mgIron
0mcgVitamin B12
72mgVitamin C
vegan
vegetarian
gluten-free
low-carb
low-calorie
high-fiber
mediterranean
hidden-gems
quick-lunch
vegan
gluten-free
low-calorie
Instructions
1
Prep
Peel the orange over a bowl to catch the juice, then segment between the membranes. Thinly slice the red onion and chop the parsley.
2
Build
Scatter arugula over a plate, then arrange orange segments, green olives, black olives, and red onion slices on top.
3
Plate
Whisk together olive oil, sherry vinegar, cumin, smoked paprika and salt until emulsified. Drizzle over the salad, scatter parsley on top, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz150g, about 1 large orange
- 1.4 oz20g, about 5 green olive
- 1 oz15g, about 4 black olive
- 22 small handful (40g) arugula
- 11 red onion
- 2 tbsp30ml olive oil
- 2 tsp10ml sherry vinegar
- 1/2 tsp1/2 tsp cumin
- 1/4 tsp1/4 tsp smoked paprika
- 2 tsp2 tsp parsley
- a pinch of salt
