Moroccan Orange Salad
Bright, refreshing citrus salad with warm spices, crunchy almonds, and crispy onions. A classic Moroccan side that pairs perfectly with tagines or grilled vegetables.
- Total time
- 20 min
- Servings
- 4
- Calories
- 285
- Protein
- 6g
Ingredients
- 4 whole navel oranges
- ½ medium red onion
- ½ cup sliced almonds
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- ¼ teaspoon ground cumin
- 1 pinch salt and pepper
- 2 tablespoons fresh cilantro or mint, chopped
Instructions
- 1
Cut off the top and bottom of one orange so it can sit flat on the cutting board without rolling. Stand the orange upright and slice the skin and white pith away with vertical downward motions, rotating as you go, until only the flesh remains.
- 2
Hold the peeled orange over a bowl so the juice drips in. Slide a small knife between the flesh and the thin membrane on either side of each segment, then gently lift each segment out into the bowl. Repeat with the remaining 3 oranges.
- 3
Place the red onion on a cutting board with the flat side down. Slice straight down lengthwise from the root end to the tip end, creating thin half-moons about 1/8-inch thick. Place the onion slices in a separate small bowl.
- 4
Pour 1 tablespoon of boiling water over the onion slices, stir once, and let sit for 2 minutes so the onions soften slightly and become less sharp-tasting, then drain well.
- 5
Toast the sliced almonds in a small dry skillet over medium heat, stirring once every 15 seconds, until they smell nutty and look light golden brown, about 3 to 4 minutes. Pour them out onto a plate to cool.
- 6
In a small bowl, whisk together 3 tablespoons of olive oil, 1 tablespoon of lemon juice, 0.25 teaspoon of ground cumin, and a pinch each of salt and pepper until combined, about 20 seconds.
- 7
Pour the dressing over the orange segments and juice in the original bowl and stir gently with a rubber spatula to coat, about 10 seconds.
- 8
Add the drained red onion and toasted almonds to the bowl and fold together gently with the spatula until everything is mixed, about 15 seconds.
- 9
Divide the salad among serving bowls or plates. Scatter the fresh cilantro or mint over the top of each portion.
Tools you’ll need
- cutting board
- chef's knife
- small bowl (2)
- medium bowl
- small dry skillet
- wooden spoon
- rubber spatula
- whisk
- serving bowls or plates
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