Orange, Radish & Mint Salad
Leah Koenig
This salad is light, fresh, and flavor-packed. Your Passover guests will love you even more if you bring this out after a bowl of matzoh ball soup!
ingredients
- 4 navel oranges
- 1/2 red onion, thinly sliced into half-moons
- 8 radishes, cut in half, then thinly sliced into half-moons
- 1/4 c. torn fresh mint leaves
- 2 tbs. olive oil
- Salt and freshly ground black pepper to taste
directions
- 1
Cut the top and bottom off each orange. Stand the orange on one end on a cutting board and, following the curve of the fruit, cut away the skin and woolly white pith of the orange. Cut each orange section away from the membrane.
- 2
In a medium bowl, toss together the orange sections, onion, radishes, and mint. Drizzle with the oil and season with salt and pepper.
- 3
This salad will keep in the refrigerator in an airtight container for about a day.
notes
Cubes of fresh avocado add an additional creamy element to this already texturally rich salad.
Source: The Jew & The Carrot
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