The Moroccan Orange Salad is a fantastic salad to enjoy whenever oranges are ripe and sweet. Sunshine-packed, upbeat and refreshing. Overall it is the perfect starter or addition to any meal, bringing punch and a healthy boost of vitamin C intake.
Typically prepared with navel oranges it also looks beautiful prepared with other varieties. Morocco grows fine oranges ranging from succulent clementines to jewel-like sanguines to ultra sweet tangerines. Savoury salads such as this one are prepared throughout the country. Introducing slight variations in ingredients—carrots, olives and fresh cheese are common additions.
The combination of olives and oranges gives a sensual mix of fruity sour and bitter salty. Sweeter versions flavoured with cinnamon and orange blossom water are also well liked for dessert or whenever a sugary treat is needed.
MOROCCAN ORANGE SALAD INGREDIENTS
4 navel oranges
½ small red onion, very thinly sliced
½ cup pitted green or black olives
Juice of 1 lemon
2 tablespoons extra virgin olive oil
1 small garlic clove, finely grated on a Microplane
¼ teaspoon ground cumin
1/8 teaspoon ground cinnamon
Sea salt, to taste
½ tablespoon finely chopped cilantro
- Remove the peel and pith from the oranges and slice them into ¼-inch rounds. Arrange them on a shallow plate. Disperse the onion slices and olives on top of the oranges.
- In a small bowl combine the lemon juice, garlic, cumin, cinnamon and salt. Drizzle the olive oil, whisking constantly.
- Spoon the dressing evenly over the oranges. Sprinkle the salad with chopped cilantro.
*Serve at room temperature or slightly chilled.