Orange and Olive Salad

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Peel the oranges and remove all white pith. Cut the oranges into thin rounds or segments and set them in a bowl.

Ingredients quick view

4 large navel oranges

1 cup black olives, pitted and sliced

1/4 red onion, thinly sliced

2 tablespoons olive oil

1 tablespoon fresh mint, chopped

1 teaspoon orange zest

Salt, to taste

Pepper, to taste

Use seedless oranges for easier eating.

Feel free to add a squeeze of lemon juice for an extra citrus kick.

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