Spiced Orange Salad

by Sunset Magazine https://www.myrecipes.com/recipe/spiced-orange-salad

(salad, orange )

Yield: 6 servings
Prep Time:
Cook Time:
Total Time:

Notes: Juice-orange slices hold together better than those from navel oranges. If you are using a hot onion, put slices in a bowl and mix with 4 cups cold water, 2 tablespoons sugar, 2 tablespoons vinegar, and 1 tablespoon salt; gently squeeze the slices, separating the rings. Let stand 10 minutes, then drain, rinse, and drain again.

Ingredients

6 oranges (about 2 1/2 in. wide, 2 1/2 lb. total; see notes)
4 to 6 Tbsp white wine vinegar
1 tablespoon olive oil
1 tsp sugar
Spice blend (recipe follows)
1 mild red onion (6 oz.), peeled and sliced (see notes)
1 avocado, sliced (optional)
½ cup finely slivered fresh mint leaves
2 Tbsp chopped cilantro
Salt
About 1/2 cup black olives such as Niçoise or kalamata
Fresh mint leaves and fresh cilantro leaves, rinsed

Spice blend:

Combine
¾ tsp cumin seeds or ground cumin
½ tsp paprika or mild ground dried chili,
½ tsp black peppercorns or ¼ tsp ground black pepper
½ tsp kosher salt
¼ tsp chopped fresh thyme leaves
¼ tsp curry powder
⅛ tsp ground cinnamon
If using whole spices, whirl mixture in a grinder or small food processor to a powder.

Instructions

1. With a small, sharp knife, cut peel and white membrane from oranges. Slice the oranges crosswise 1/8 to 1/4 inch thick and discard seeds. Just before serving, peel and slice the avocado (if using).
2. In a small bowl, mix 4 Tbsp vinegar with olive oil and sugar. Stir in the spice blend.
3. In a wide, shallow bowl, gently mix orange slices, onions, slivered mint, and chopped cilantro. Pour in dressing and mix gently. Taste and add salt and more vinegar if desired.
4. Scatter olives, mint leaves, and cilantro leaves over the top. Spoon salad and dressing onto plates.

Nutrition
Calories 138 Calories from fat 37% • Protein 1.7g • Fat 5.7g Satfat 0.7g • Carbohydrate 22g • Fiber 4.6g • Sodium 370mg • Cholesterol 0.0mg