Spicy Orange Moroccan Salad ~ this is a fruit salad like nothing you’ve ever had before, I promise! With fresh juicy oranges paired with earthy oil cured olives, tons of fresh parsley and a burst of cayenne, this unusual Middle Eastern citrus salad will blow you away.
This stunning and healthy salad can be made all year round, and it will be a burst of sunshine during the winter months when citrus season is in full swing. It’s low carb, gluten free, vegan, whole 30 and Paleo compliant.
This salad will kick start your taste buds into gear for the upcoming citrus season.
Citrus salads are rooted in Mediterranean cuisines. In Sicily it might be as simple as sliced oranges dressed with parsley, olive oil and black pepper. Sometimes there will be red onion, or fennel, and a variety of fresh herbs. I threw some crumbled feta on this salad at the last minute.
This salad is a winner. The salty tang of the Greek olives with the sweet juiciness of the oranges and the hint of cayenne pepper is taste I want to return to a lot this winter. I’m looking forward to lots of variations of this salad when all the beautiful citrus starts coming into season in the next weeks.
*Recipe by Amanda Hesser
- 3 large seedless oranges
- 1/8 tsp cayenne
- 1 tsp paprika
- 1/2 tsp garlic
- 3 Tbsp olive oil
- 1 Tbsp red-wine or sherry vinegar
- Salt and freshly ground black pepper to taste
- 1 cup chopped parsley
- 12 pitted black olives, preferably imported Greek or Italian.
- Peel the oranges, paring away all the exterior white pulp. Cut each orange into wedges. Cut each wedge into 1-inch pieces. Set aside.
- Place the cayenne, paprika, garlic, olive oil and vinegar in a salad bowl. Add salt and pepper to taste and whisk to combine. Add the oranges, parsley and olives. Toss gently to blend. Serve cold or at room temperature.
Make it your own ~
- Make it with other citrus fruits ~ this would be wonderful with blood oranges, tangerines, or pink grapefruit.