Orange and Black Olive Salad Recipe

Orange and Black Olive Salad Recipe

  • 5 Valencia or navel oranges
  • 1/3 cup chopped fresh mint
  • 2 tablespoons chopped pitted black olives
  • 1 tablespoon extra-virgin olive oil
  • 1 clove garlic, finely chopped
  • 1/2 teaspoon ground coriander
  • Pinch of sugar
  • Salt to taste
  • Lettuce Leaves
  1. With a sharp knife, remove skin and white pith from oranges and discard. Working over a bowl, cut orange segments from their surrounding membranes and let them fall into the bowl. Squeeze any remaining juice from the membranes into the bowl. Add mint, olives, oil, garlic, coriander and sugar. Season with salt and toss gently. Serve on lettuce leaves.
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