Color, texture, flavor- this Turkish inspired Orange Salad with Onion, Avocado and Olives has it all. Sumac adds an intriguing fruity sour note. The cumin and thyme add earthiness; and the mint adds freshness. Orange Salad lends itself to multiple ways of serving. You can toss it together in a glass bowl so all the colors shine through. You can pre-plate it and have it on the table before your guests come in. You can layer it in clear glasses so that everyone can pick one up and eat it standing at a cocktail party. Last, but not least, you can deconstruct it and serve each ingredient separately at a make your own salad buffet. You could even have a bowl of diced feta to add to it. So many delicious options for such simple ingredients. For another salad using oranges: Endive, Blood Orange, Avocado and Chioggia Beet Salad
Prep time: 20 minutes
Note: Use toasted Sunflower seeds if anyone is allergic to nuts
Orange Salad with Onion, Avocado and Olives
By Published: August 29, 2016
- Cuisine: Mediterrarean
- Course: Salad
- Skill Level: Easy
Yield:
- 8 Servings
Ingredients
- 6 large Naval Oranges
- 3 ripe Haas avocados peeled, pitted, and sliced thinly
- 2 medium red onions peeled, halved and sliced thinly
- 24 pitted Kalamata Olives
- 6 tablespoons extra virgin olive oil
- 2 teaspoons ground Sumac
- 2 teaspoons dried Thyme
- 2 teaspoons ground Cumin
- 1/3 cup pine nuts toasted
- 1 small bunch fresh mint leaves
- pinch salt optional
Equipment
- 1 serrated knife
- 1 medium mixing bowl
- 1 small mixing bowl
- 1 shallow serving platter
Directions
- Peel oranges using the serrated knife. Remove all the pith. Cut oranges into thin rounds. Remove any pits and place oranges into medium mixing bowl. Add sliced avocados, onions and olives. Pour the olive oil over all. Toss gently.
- Mix the sumac, cumin and thyme together in the smaller bowl. Sprinkle them over the salad. Toss gently again. Taste. Sprinkle with a pinch of salt if desired. Arrange salad attractively in serving dish. Sprinkle with toasted nuts or sunflower seeds. Garnish with mint leaves. Serve at room temperature.
