Recipe Index

Moroccan | Orange, Olive, and Onion Saladvegan

Posted on March 18, 2014

I loved this! Simple, healthy, and very tasty.

Yield: 6 servings

orange, olive, and onion salad


4 oranges

16 black olives

1 large mild red onion, finely chopped

juice of 1/2 to 1 lemon

3 tablespoons of argan or extra virgin olive oil


1/2 teaspoon ground cumin

1/2 teaspoon paprika

pinch of ground chili pepper

2 tablespoons chopped flat-leaf parsley



Peel the oranges, removing the pith. Cut them into thick slices and then into quarters with a fine serrated knife. Put them on a flat serving plate with the olives and chopped onions on top.

Make a dressing with a mixture of lemon juice, argan or olive oil, salt, cumin, paprika, and chili pepper and pour over the salad. Sprinkle with the chopped parsley.


(Ref. "Orange, Olive, and Onion Salad" recipe, Arabesque cookbook, p. 48.)