- 6 seedless navel oranges, peeled, pith removed and cut into ¼-inch (5 mm) slices
- 1 large red onion, halved and very thinly sliced
- 2 tbsp (25 mL) extra virgin olive oil
- ½ tsp (2 mL) salt
- 1 tbsp (15 mL) fresh lemon juice
- 8 fresh mint leaves, cut into thin strips
- In a large bowl, combine oranges and onion. Add olive oil, salt, lemon juice and mint; toss to coat well. Let sit for a few minutes before serving.