Orange Salad with Mediterranean Dressing

Rounds of orange and blood orange dressed with olive oil, lemon juice and finely diced onion, finished with black pepper and dried black olives. The citrus brings a bright, sour edge that Richberry turns sweet for a while.

Total time: 15 min
Servings: 6
Calories per serving: ≈ 150

Real ingredients
Sour turns sweet
Made to share

Orange slices topped with a chopped citrus salsa, sesame seeds and a coriander leaf, ringed by glossy black olives — Juicy. Tangy. Savoury.

Ingredients

4 oranges
3 blood oranges
1 small onion finely diced
3 tablespoons olive oil
2 tablespoons lemon juice
Salt to taste
1 pinch freshly ground black pepper
10 dried black olives

How to make it

Peel the oranges
Slice a little off the top and bottom of each orange so it sits flat, then cut away all the peel and white pith with a small sharp knife, losing as little fruit as possible.
Slice and arrange
Cut the oranges crosswise into rounds and lay them on a serving platter.
Dress the salad
Mix the onion, olive oil, lemon juice and salt and spoon it over the oranges. Grind over the pepper and scatter the olives on top.

The Richberry difference

A naturally brighter taste

Miraculin, the protein in the miracle berry, can make sour flavours taste sweeter for a while. The food itself stays the same; only your taste changes.

Learn more about Richberry