- 5 blood oranges or navel oranges
- 2 green onions, chopped
- 3 tablespoons chopped fresh parsley
- 1/2 teaspoon dried crushed red pepper
- 1 1/2 tablespoons extra-virgin olive oil
- Using small sharp knife, cut off peel, and white pith from oranges. Cut oranges into 1/4-inch pieces. Transfer to large bowl. Add green onions, parsley, and crushed red pepper; toss to combine. Season salad to taste with salt and pepper. Drizzle with oil and serve.