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Shared by Michel Thouati

Orange and Olive Salad

Yield: 6 servingsTime: 15 min active + 1 h inactive

Orange and Olive Salad

Yield: 6 servingsTime: 15 min active + 1 h inactive

Family Journey

Andalusia, SpainTétouan, MoroccoGibraltar
Oran, AlgeriaParisArzew, Algeria
Nice, FranceBerkeley, CA

Ingredients

  • 4 navel oranges or any other orange, cut into segments (peel and pith removed) 
  • 3 garlic cloves, finely chopped
  • ½ teaspoon ground cumin
  • ½ teaspoon whole cumin seeds
  • 1 teaspoon sweet paprika
  • 1 pinch ground coriander
  • 1 pinch ground Ceylan cinnamon or any other cinnamon
  • 1 cup salt cured black olives, pitted and roughly chopped 
  • 3 tablespoons olive oil
  • Juice of ½ lemon
  • ¼ teaspoon kosher salt
  • Fresh cilantro sprigs for garnish
EasySaladsVegetarianVeganPareveGluten FreeKosher for PassoverNorth AfricaEastern Europe

Preparation

  • Step 1

    Add all the ingredients into a mixing bowl and mix well. Refrigerate for 1 hour.

  • Step 2

    Serve cold or at room temperature and garnish with a few sprigs of cilantro.