Description
This vibrant Mediterranean Orange Salad features juicy Navel orange slices paired with tart pomegranate seeds, fresh mint, and thinly sliced red onions, all brought together by a sweet and tangy honey-lime dressing enhanced with subtle hints of orange blossom water. Perfect as a refreshing side dish or light appetizer, this salad offers a bright and festive addition to any meal.
Ingredients
Scale
Salad
- 1/2 small red onion, thinly sliced
- 25 fresh mint leaves, chopped
- 6 Navel oranges, peeled and sliced into rounds
- 1 pinch kosher salt
- 1 pinch sweet paprika
- 1 pinch ground cinnamon
- 1 pomegranate, seeded (about 1 to 1 1/4 cups seeds)
Dressing
- 1 lime, juiced
- 1 tablespoon extra virgin olive oil
- 1 tablespoon honey
- 1 1/2 teaspoons orange blossom water (optional)
Instructions
- Soften the onion. Place the thinly sliced red onions in a bowl of ice water to remove some of their pungency and crisp them up. Let soak for 10 minutes, then drain and dry the onions completely with paper towels or a clean kitchen towel.
- Make the dressing. In a small bowl, combine the fresh lime juice, extra virgin olive oil, honey, and optional orange blossom water. Whisk together until well combined and set aside to let the flavors meld.
- Prepare the serving platter. On a large platter, sprinkle half of the chopped fresh mint leaves evenly. Arrange the orange slices on top, followed by the softened red onion slices. Lightly season the oranges and onions with a pinch each of kosher salt, sweet paprika, and ground cinnamon. Scatter the pomegranate seeds evenly over the salad.
- Dress and serve. Drizzle the prepared honey-lime dressing over the assembled salad as desired. Garnish with the remaining fresh mint leaves for a fresh burst of color and flavor. Let the salad sit for 5 minutes to allow the flavors to combine before serving.
Notes
- For the best flavor, use fresh, ripe Navel oranges which are naturally sweet and juicy.
- If you prefer a stronger orange blossom aroma, increase the orange blossom water slightly, but it is optional.
- You can substitute honey with agave nectar or maple syrup to make the dressing vegan-friendly.
- Soaking the onions in ice water reduces their sharpness for a more balanced salad.
- This salad pairs beautifully with grilled meats or as a refreshing light dish on its own.
Nutrition
- Serving Size: 1 serving
- Calories: 149.4 kcal
- Sugar: 21.8 g
- Sodium: 11.5 mg
- Fat: 3.2 g
- Saturated Fat: 0.4 g
- Unsaturated Fat: 2.2 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5.8 g
- Protein: 2.4 g
- Cholesterol: 0 mg
