Spicy Orange Moroccan Salad

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.

Spicy Orange Moroccan Salad with black olives

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.

Fresh oranges for Spicy Moroccan Orange Salad

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.

Spicy Orange Moroccan Salad with black olives

I love bright citrus salads and I’ve done a bunch of them on my blog. Try my Pickled Blackberry and Grapefruit Salad, or my Spicy Citrus Salad with Black Olives for more inspiration.

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5 from 5 votes

Spicy Orange Moroccan Salad

Spicy Orange Moroccan Salad ~ 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.
Course Salad
Cuisine Moroccan
Prep Time 10 minutes
Yield 4 servings
Author Sue Moran

Ingredients

  • 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.

Instructions

  • 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.

Cook's notes

*Recipe by Amanda Hesser
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

 Make it your own ~

  • Make it with other citrus fruits ~ this would be wonderful with blood oranges, tangerines, or pink grapefruit.

 

don’t forget to pin this spicy orange Moroccan saladSpicy Orange Moroccan Salad pin

 

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16 Comments

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  • Reply
    afra
    October 11, 2021 at 7:21 am

    5 stars
    Lovely! Made this recipe for a North African themed dinner party and it was a hit. (Then I also made it for an Italian dinner party as I rememberd that adding anchovy and thinly sliced fennel. leavirn out the cayenne makes this Sicilian 🙂 Thanks so much!

    • Reply
      Sue Moran
      October 11, 2021 at 7:28 am

      Thanks afra, this is one of my favorites!

  • Reply
    Mireya @myhealthyeatinghabits
    November 6, 2011 at 8:23 pm

    5 stars
    That photo of the salad could be posted on my wall. It’s so beautiful and colorful that it makes me think that the salad can taste nothing else but wonderful.

  • Reply
    Veronica Gantley
    November 4, 2011 at 6:46 pm

    Not much on lamb, but I love that salad. You had me at olives. I adore them. Thanks for sharing.

  • Reply
    Rose
    November 4, 2011 at 10:28 pm

    Can I come over for dinner? 😀 Looks delicious!

  • Reply
    Sue/the view from great island
    November 4, 2011 at 9:42 pm

    Funny you all should mention prunes—I’ve been craving them lately and I made a failed attempt at a prune muffin recipe this week, so I’ve given up on them for now. The olives look so plump because I accidentally bought them with the pits in.

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