My Moroccan Orange Salad is a fruit salad like none 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 Middle Eastern citrus salad will blow you away.
This stunning and healthy Moroccan orange salad can be made all year round, but 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.
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.
ingredients for Moroccan orange salad
- fresh oranges
- I used navel oranges but blood oranges or Cara Cara oranges would work just as well.
- fresh parsley
- lots of fresh parsley is key to this salad, so don’t skimp! I use flat leaf Italian parsley.
- olives
- intense oil cured olives give this salad a real punch. Use Kalamata olives instead, if you prefer. Make sure they’re pitted!
- olive oil
- use a good fruity extra virgin olive oil
- Sherry vinegar
- or other white vinegar like champagne or white wine
- cayenne and paprika
- garlic
- salt and pepper
why this orange salad works
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 when oranges are at their peak.
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.
variations on this Moroccan orange salad
- Make it with other citrus fruits ~ this would be wonderful with blood oranges, tangerines, or pink grapefruit.
- Add thinly sliced fennel
- Top with crumbled feta cheese, coat cheese, or shavings of Parmesan cheese.
Moroccan Orange Salad
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.
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!
Thanks afra, this is one of my favorites!
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.
Not much on lamb, but I love that salad. You had me at olives. I adore them. Thanks for sharing.
Can I come over for dinner? 😀 Looks delicious!
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.