Moroccan orange salad is a common citrus side dish with grilled meats and tagines. Oranges, Tangerines and grapefruits are common. This light and refreshing salad was made with oranges, red onion and pitted black olives. On its own is great but the addition of the dressing made of olive oil, lime juice a little salt, cumin seeds and a dash of paprika was outstanding. Garnish with a little fresh cilantro and in minutes you have a super Moroccan orange salad to enjoy. This is a wonderful dish any time of year but especially refreshing served cold in summertime.
Did you know that white is the color of mourning in Morocco. A Moroccan widow wears white for 40 days after the death of her husband. If you would like to learn more about Morocco be sure to check out “Our Journey to Morocco” plus get more authentic Moroccan recipes.
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Moroccan Orange Salad
- 2 fresh oranges peeled to remove the pith and sliced thinly (nectarines can also be used)
- 1/2 red onion sliced thinly into rings
- 12 pitted black olives
For the Dressing
- 3 Tablespoons olive oil
- 1 lime juice of
- 1 teaspoon cumin seeds
- 1/2 teaspoon smoked paprika
- cilantro leaves chopped finely for garnish
- Arrange the orange slices on a platter,
- Place the onion slices and pitted olives on top
- In a bowl whisk together the dressing ingredients and pour over the salad.
- Garnish with some chopped cilantro and serve