BLOOD ORANGE & ROCKET SALAD
Servings: 4
Ingredients
Salad:
3 blood oranges
1 cucumber
2 red onions
100g Kalamata olives, pitted
50g almond flakes, toasted
Small bunch mint, rinsed
Small bunch wild rocket, rinsed
Dressing:
100ml NOMU Extra Virgin Olive Oil
60ml white balsamic vinegar
Juice of ½ a blood orange
1 tsp sugar
NOMU Sea Salt and Black Pepper
Directions
To prepare the dressing, whisk all the ingredients until combined. Season to taste and set aside.
Peel and segment the oranges, making sure all the white pith is removed. Slice the cucumber into ribbons using a vegetable peeler and slice the red onions as finely as possible.
Gently mix the toasted almonds with the orange segments, cucumber ribbons, sliced onion and olives (olives can be sliced if preferred). Toss through the mint and rocket leaves and lightly dress just before serving.
Tip: If blood oranges aren’t in season, an alternate option is to use normal oranges or ruby grapefruit. If you use grapefruit, adjust the sugar accordingly.
Ingredients
Salad:
3 blood oranges
1 cucumber
2 red onions
100g Kalamata olives, pitted
50g almond flakes, toasted
Small bunch mint, rinsed
Small bunch wild rocket, rinsed
Dressing:
100ml NOMU Extra Virgin Olive Oil
60ml white balsamic vinegar
Juice of ½ a blood orange
1 tsp sugar
NOMU Sea Salt and Black Pepper
Directions
To prepare the dressing, whisk all the ingredients until combined. Season to taste and set aside.
Peel and segment the oranges, making sure all the white pith is removed. Slice the cucumber into ribbons using a vegetable peeler and slice the red onions as finely as possible.
Gently mix the toasted almonds with the orange segments, cucumber ribbons, sliced onion and olives (olives can be sliced if preferred). Toss through the mint and rocket leaves and lightly dress just before serving.
Tip: If blood oranges aren’t in season, an alternate option is to use normal oranges or ruby grapefruit. If you use grapefruit, adjust the sugar accordingly.
Ingredients
Salad:
3 blood oranges
1 cucumber
2 red onions
100g Kalamata olives, pitted
50g almond flakes, toasted
Small bunch mint, rinsed
Small bunch wild rocket, rinsed
Dressing:
100ml NOMU Extra Virgin Olive Oil
60ml white balsamic vinegar
Juice of ½ a blood orange
1 tsp sugar
NOMU Sea Salt and Black Pepper
Directions
To prepare the dressing, whisk all the ingredients until combined. Season to taste and set aside.
Peel and segment the oranges, making sure all the white pith is removed. Slice the cucumber into ribbons using a vegetable peeler and slice the red onions as finely as possible.
Gently mix the toasted almonds with the orange segments, cucumber ribbons, sliced onion and olives (olives can be sliced if preferred). Toss through the mint and rocket leaves and lightly dress just before serving.
Tip: If blood oranges aren’t in season, an alternate option is to use normal oranges or ruby grapefruit. If you use grapefruit, adjust the sugar accordingly.
Ingredients
Salad:
3 blood oranges
1 cucumber
2 red onions
100g Kalamata olives, pitted
50g almond flakes, toasted
Small bunch mint, rinsed
Small bunch wild rocket, rinsed
Dressing:
100ml NOMU Extra Virgin Olive Oil
60ml white balsamic vinegar
Juice of ½ a blood orange
1 tsp sugar
NOMU Sea Salt and Black Pepper
Directions
To prepare the dressing, whisk all the ingredients until combined. Season to taste and set aside.
Peel and segment the oranges, making sure all the white pith is removed. Slice the cucumber into ribbons using a vegetable peeler and slice the red onions as finely as possible.
Gently mix the toasted almonds with the orange segments, cucumber ribbons, sliced onion and olives (olives can be sliced if preferred). Toss through the mint and rocket leaves and lightly dress just before serving.
Tip: If blood oranges aren’t in season, an alternate option is to use normal oranges or ruby grapefruit. If you use grapefruit, adjust the sugar accordingly.
