Insalata D’arancio e Limone, Orange and Lemon Salad
This bright Sicilian orange and lemon salad pairs sweet citrus with fragrant mint, briny olives, and good olive oil for a refreshing, old-world dish that’s simple, unexpected, and perfect alongside richer Italian meals.
Servings: 6
Ingredients
- 3 large lemons (I used Meyer lemons)
- 3 large oranges
- 1 head lettuce, I used a spring mix
- 3 Tbsp chopped mint, or more to taste
- 4 Tbsp olive oil, or more to taste
- salt and pepper to taste
- 1 cup Kalamata olives, sliced
- and a splash of sherry vinegar, or more to taste
Instructions
- Peel and section the lemons and oranges. (A sharp serrated grapefruit knife is helpful here) and add to a large bowl.
- Toss the fruit with the olive oil, mint, salt and pepper
- Serve over the lettuce topped with the olives.
Notes
Recipe inspired by The Art of Italian Cooking, 1948
Nutrition
Calories: 188 kcal · Carbohydrates: 20 g · Protein: 3 g · Fat: 13 g · Saturated Fat: 2 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 9 g · Sodium: 362 mg · Potassium: 391 mg · Fiber: 6 g · Sugar: 12 g · Vitamin A: 864 IU · Vitamin C: 81 mg · Calcium: 85 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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