search
top

Moroccan Orange Salad

I don’t usually like oranges. Sure, they’re sweet and juicy, but the white pith. I HATE the pith. So bitter! So sticky!

But when I saw this recipe in The New York Times, I was intrigued. Savory oranges sounded like something I would totally dig. I switched up a few things from the original, adding more olives than required because I like the bland, from-a-can variety, and I used sweet smoked paprika instead of regular.

The contrast of the sweet oranges and salty olives with the tang of the spices is magic. It was a delicious complement to grilled salmon, but would probably be equally good with shrimp, chicken, lamb, or pork chops/loin.

Ingredients:
5 large seedless oranges
1/4 teaspoon cayenne
1 teaspoon paprika (I used sweet smoked; any kind will do.)
2 cloves garlic
4 tablespoons olive oil
1 tablespoon red-wine or sherry vinegar
salt & pepper
1/2 cup chopped parsley
1 can pitted black olives, cut in half

Directions:
1. Peel the oranges and remove all of the bitter white pulp. Separate the sections and cut into 1-inch pieces. Place in a bowl, then add the sliced olives and chopped parsley. Mix well.

2. Whisk together the oil and vinegar, then whisk in the cayenne, paprika, garlic, salt, and pepper. Pour over the oranges and toss gently to blend. Let the flavors meld for about an hour before serving. Tastes great at room temperature and chilled.

This probably would not be harmed by the addition of some diced avocado… just sayin’…


I’m excited to once again join the punk rock foodies on Fight Back Friday at Food Renegade.

Tags: , , ,

15 Responses to “Moroccan Orange Salad”

  1. Amber says:

    This totally makes me think of the other magical sweet/savory combo of watermelon/tomato/basil. Must try!

  2. Jessica says:

    Yum! I will be making this very soon. Thanks for the recipe.

  3. mig says:

    What Amber said – this is going on my must-try list ASAP.

  4. Melissa says:

    This looks GOOD. I am also an orange-pith hater! My boyfriend is always laughing at me for trying to peel all the pith off when I eat an orange (which is rare, because it's such a pain). He just chomps right through it, which grosses me out. Glad to see I am not the only one who is opposed to pith!

  5. Melissa 'Melicious' Joulwan says:

    Ladies, you're going to love it! And it holds up in the fridge really well — I've been eating it for days, and the flavors are still bright and fresh.

  6. Fontaine says:

    Even my kids love this one!

  7. Melissa 'Melicious' Joulwan says:

    Fontaine, that's so cool that they don't think it's weird. I don't know if I would have eaten it when I was a kid…

  8. Tess says:

    This is SO GOOD. I made it for a BBQ this weekend and loved it so much I just made another big bowl for myself to snack on all week. And I don't even like oranges!

  9. Lauren says:

    This is amazing! I made it with your Moroccan Grilled Salmon for dinner tonight, and I loved it! I will be adding this duo to my regular rotation. Thanks for all the recipes. Your blog is fantastic.

    • Mel says:

      I’m so glad you liked it! I think the orange+olive flavors are just so unexpected but also, so right. Thank you for your sweet words!

  10. Steve says:

    For the pith-averse and membrane-averse out there, try this method. Use a serrated knife and slice off the top of the citrus just enough to remove the membrane. Sprial cut the rest of the peel and outer membrane off (it’s fun to try to get it all off in one cut). Then you cut between the membrane and the flesh, down to the center and back out gently removing the nice membrane-free good part of the citrus. No pith and no chewy membrane. Score.

  11. Aarthi Sambasivan says:

    Hi Mel!

    I love your blog and your recipes. Is there an easy to get them in a printer-friendly version from the site directly please?

    Thanks!

  12. BikramJen says:

    I jut tried this tonight with your Moroccan Grilled salmon and some roasted broccoli. Soooo good. My brother is coming from Oregon to see me in about ten days, and I am looking forward to making this deliciousness for him.

    • Mel says:

      Glad you liked it! And I love that you’re going to make it for your brother… makes me feel all gushy inside. Enjoy your visit with your bro!

  13. Vanessa says:

    WOW!! This is so simple, so amazing and incredibly addictive!! It’s like a little party in my mouth: perfect combination of flavors and textures. I can’t wait to share your recipe with friends and family!! I’m making your salmon tonight to accompany this!! I’m sure that will delight too!

Post a comment

Like what you've read? Got something to say? Lay it on me!

Notify me of followup comments via e-mail. You can also subscribe without commenting.

top