Orange-Chili Salad
Prep Time
Serves
Cooking Mode
4 navel oranges, peeled and segmented
4 blood oranges, peeled and segmented
½ red onion, thinly sliced
½ cup black olives, pitted
½ cup fresh basil leaves, torn
2 tsp whole fennel seeds
1 tsp hot pepper flakes
½ tsp salt
¼ cup olive oil
4 navel oranges, peeled and segmented
4 blood oranges, peeled and segmented
½ red onion, thinly sliced
½ cup black olives, pitted
½ cup fresh basil leaves, torn
2 tsp whole fennel seeds
1 tsp hot pepper flakes
½ tsp salt
¼ cup olive oil
Directions
1In a large bowl, combine orange segments, red onion and olives. Add basil, fennel seeds, pepper flakes and salt. Drizzle with olive oil; toss together. Serve immediately.
Tips
1
Soak red onion slices in cold water for 5 minutes to remove their sharp flavour.
Disclaimer
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Personal Note
Personal Note
