This orange salad recipe is a copycat of the Morrocan orange salad recipe made and sold at Metropolitan Market in Seattle, WA. It is naturally paleo and Whole30-compliant and is loaded inflammatory and alkaline ingredients like oranges, olives, onion, and spices. It comes together so quickly and is perfect for any meal. This orange salad recipe would be great for a BBQ or just as lunch for two!
Being from LA, I grew up taking citrus for granted. lemons and oranges grew freely in my parents’ backyard, and in the wintertime, we relished in an abundance of citrus fruit. now that I live in gloomy NYC, my options are limited to grocery store citrus in the winter, but it still provides some respite from root vegetables and kale from dec-march. This orange salad recipe is copycat from when I lived in Seattle and one of the more ~gourmet~ grocery stores made this savory salad that I loved.
Moroccan Orange Salad
- 4-5 naval oranges sliced into 1/2 in rounds
- 1/2 cup pitted black kalamata olives
- 1/2 red onion thinly sliced
- 4 mint leaves
- 1 tbsp olive oil
- 1 tbsp sherry vinegar
- pinch cayenne
- pinch cumin
- combine everything in a bowl and season to taste