Blood-Orange Salad

Recipe from A Maidda

Adapted by Oliver Schwaner-Albright

Updated October 16, 2023

Total Time
About 10 minutes, plus 1 hour's refrigeration
Rating
4(6)
Comments
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—Oliver Schwaner-Albright

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Ingredients

Yield:Serves 6

  • 12 blood oranges, peel and pith removed

  • Pinch red pepper flakes

  • Salt

  • ½ cup fruity olive oil

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

31 grams carbs; 282 calories; 13 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 18 grams fat; 6 grams fiber; 651 milligrams sodium; 2 grams protein; 25 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Halve the oranges crosswise and break apart the sections into a bowl, trying not to press out too much juice. Cover and refrigerate for at least 1 hour.

  2. Step 2

    Just before serving, toss the oranges with red pepper flakes and a pinch of salt, enough for both seasonings to be tasted. Divide among six plates and drizzle with olive oil.

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4 out of 5
6 user ratings
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Credits

Adapted from A Maidda

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