Orange & Black Olive Salad

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Servs: 4   Makes: 4 Portions   Prep: 15m   Cook: 15m  

Mint and coriander infuse this orange and black olive salad with Mediterranean flavors.

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   5 Valencia or navel oranges 5 Valencia or navel oranges
•   1/3 cup chopped fresh mint 1/3 cup chopped fresh mint
•   2 tablespoons chopped pitted black olives 2 tablespoons chopped pitted black olives
•   1 tablespoon extra-virgin olive oil 1 tablespoon extra-virgin olive oil
•   1 clove garlic, finely chopped 1 clove garlic, finely chopped
•   1/2 teaspoon ground coriander 1/2 teaspoon ground coriander
•   Pinch of sugar Pinch of sugar
•   Salt to taste Salt to taste
•   Lettuce leaves Lettuce leaves

Instructions

1. With a sharp knife, remove skin and white pith from oranges and discard.
2. Working over a bowl, cut orange segments from their surrounding membranes and let them fall into the bowl.
3. Squeeze any remaining juice from the membranes into the bowl.
4. Add mint, olives, oil, garlic, coriander and sugar. Season with salt and toss gently. Serve on lettuce leaves.

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