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Blood Orange, Olive, and Basil Salad
This salad, made with blood oranges, concentrates on the interplay of the sweetness of the citrus, the saltiness of the olives, the pop of the basil, and the smoothness of the olive oil.
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Course:
Salad
Cuisine:
Vegan / Healthy
Diet:
Vegan, Vegetarian
Prep Time:
10
minutes
Total Time:
10
minutes
Servings:
2
servings
Author:
Veg Kitchen
Ingredients
4
blood oranges or oranges of your choice
3
tablespoons
chopped oil cured pitted black olives or
1
⁄4 cup chopped pitted kalamata olives
1
⁄4 cup finely sliced basil leaves
1
⁄4 teaspoon freshly ground black pepper
2
tablespoons
good-quality extra-virgin olive oil
1
⁄4 cup thinly sliced fennel
if in season, optional
Instructions
Peel the oranges and carefully chop into bite size pieces.
In a large bowl, toss together the oranges, olives, basil, pepper, oil, and fennel, if using. Let the salad sit for 5 minutes before serving.
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