Ingredients
- 5 lrg Oranges
- 4 lrg Red radishes
- 4 ounces Pitted black Spanish olives
- 8 tablespoons Spanish extra-virgin olive oil
- 2 tablespoons Lemon juice
- 1 pch Ground cumin
- 1 pch Salt
Make it step by step
- Peel the oranges, removing the white membrane, and cut into sections. Wash the radishes and cut into fine slices. Julienne the olives.
- On a salad platter, make a mound in the center with the julienned olives, reserving a few. Arrange the orange sections alternately with the radish slices. In a bowl whisk together the oil, lemon juice, cumin and salt. Drizzle dressing over salad, garnish with remaining olives and serve immediately.
- This recipe yields 4 servings.
- Recipe
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Anonymous, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.