Description
A refreshing salad featuring vibrant oranges and pomegranate seeds, enhanced with a zesty dressing and fresh herbs.
Ingredients
Scale
- 1/2 small red onion, thinly sliced
- 25 fresh mint leaves, chopped
- 6 Navel oranges, peeled and sliced into rounds
- 1 pinch kosher salt
- 1 pinch sweet paprika
- 1 pinch ground cinnamon
- 1 pomegranate, seeded (about 1 to 1 1/4 cups seeds)
- 1 lime, juiced
- 1 tablespoon extra virgin olive oil
- 1 tablespoon honey
- 1 1/2 teaspoons orange blossom water (optional)
Instructions
- Soften the onion. Place the onions in a bowl of ice water. Set aside for 5-10 minutes, then remove the onions from the water and dry them completely.
- Meanwhile, make the dressing. In a small bowl, mix together the lime juice, olive oil, honey, and orange blossom water. Set aside.
- Prepare a serving platter. Sprinkle half of the mint leaves on the platter, then arrange the orange slices and onions on top. Sprinkle everything with a pinch of salt, sweet paprika, and cinnamon. Now spread the pomegranate seeds on top.
- Dress and serve. Drizzle or spoon the dressing over the orange pomegranate salad (you can add as little or as much as you want of the dressing). Finally, top the salad with the remaining fresh mint leaves. Set aside for 5 minutes or so before serving.
Notes
- This salad can be prepared in advance, but it is best served fresh to maintain the texture of the ingredients.
- Feel free to adjust the amount of honey and lime juice to taste.
- Prep Time: 15 minutes
- Category: Salads
- Method: No Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 10g
- Sodium: 30mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg