Orange Salad
Beautiful orange salad with sweet pomegranate and mint! It's the perfect colorful side dish!
Servings: 5 people
Equipment
Ingredients
Candied almonds
- 50 grams almonds
- 25 grams granulated sugar
- 25 ml water
Salad
- 3 oranges
- 1/4 pomegranate deseeded
- 1/2 red onion finely chopped
- 1 tablespoon fresh mint chopped
Honey lime dressing
- 15 ml extra virgin olive oil
- 1 lime small, juiced
- 25 ml honey
- sea salt to taste
- pepper to taste
Instructions
Candied nuts
- Heat a medium-sized pan on medium-high heat.
- Add the almonds, sugar, and water, and mix the ingredients with a wooden spoon until the water evaporates and the sugar starts to look dry.
- Soon, the sugar will melt, and when the almonds all start to look shiny, the candied nuts are done.
- Drop the nuts onto parchment paper. Use the wooden spoon to spread them out and let them cool.
Dressing
- Mix lime juice, olive oil, honey, sea salt, and black pepper to make the dressing.
Orange salad
- Roughly chop the candied nuts.
- Slice the oranges thinly.
- Trim the peel off each slice.
- Arrange the orange slices on a platter.
- Top with pomegranate arils, mint, red onion, and candied nuts.
To assemble
- Spoon the vinaigrette over the salad.
- Serve.
Video
Nutrition
Calories: 181kcal | Carbohydrates: 28g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.002g | Sodium: 2mg | Potassium: 288mg | Fiber: 4g | Sugar: 21g | Vitamin A: 226IU | Vitamin C: 48mg | Calcium: 70mg | Iron: 1mg
