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Orange and Olive Salad with Cumin

A classic Moroccan no-cook salad of juicy orange slices and briny olives dressed simply with cumin, a touch of cinnamon, fresh mint, and olive oil. Refreshingly sweet and salty, it doubles as a palate cleanser.

15 minEasyServes 4140 cal/serving

North AfricanSaladNo-CookVeganMediterraneanLow CarbHalal-friendlyGluten-FreeDairy-FreeEgg-FreeNut-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

Ingredients

  • 4 navel oranges, peeled, sliced
  • 1/2 cup kalamata olives (or oil-cured black olives), pitted, halved
  • 1/2 small red onion, very thinly sliced
  • 2 tbsp extra-virgin olive oil
  • 1/2 tsp ground cumin
  • 1/4 tsp ground cinnamon
  • 1/8 tsp cayenne pepper
  • 2 tsp fresh lemon juice
  • 1/4 tsp kosher salt
  • 2 tbsp fresh mint leaves, torn

Instructions

  1. 1

    Arrange 4 peeled, sliced navel oranges on a wide serving platter. Scatter 1/2 cup pitted, halved kalamata olives (or oil-cured black olives) and 1/2 small very thinly sliced red onion evenly over the top.

  2. 2

    In a small bowl, whisk together 2 tbsp extra-virgin olive oil, 1/2 tsp ground cumin, 1/4 tsp ground cinnamon, 1/8 tsp cayenne pepper, 2 tsp fresh lemon juice, and 1/4 tsp kosher salt.

  3. 3

    Drizzle the dressing over the salad. Scatter 2 tbsp torn fresh mint leaves leaves over the top. Serve immediately, or refrigerate up to 30 minutes before serving.

Questions

How long does Orange and Olive Salad with Cumin keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Orange and Olive Salad with Cumin?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

Serve it with

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