Orange and Olive Salad (S'lata Botukan wa Zaytoon)

Photo: Randy Mayor; Styling: Melanie J. Clarke

Salads are a key part of Moroccan meals; several salads with various fruits or vegetables may be on the table at lunch or dinner. Orange-flower water perfumes the ingredients without overwhelming them in this salty-sweet dish. Look for it on the international aisle of your supermarket or at Middle Eastern grocery stores. To prepare ahead, refrigerate the orange mixture and juice mixture separately. Bring to room temperature and toss before serving.

Yield: 6 servings (serving size: about 2/3 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 77
  • Calories from fat: 0.0%
  • Fat: 5.1g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 0.8g
  • Protein: 0.6g
  • Carbohydrate: 8.5g
  • Fiber: 1.5g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 259mg
  • Calcium: 25mg

Ingredients

  • 4 oranges, peeled
  • 1/2 cup green olives, pitted and halved (such as picholine or cerignola)
  • 1/4 cup finely chopped fresh cilantro
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 1/2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons olive oil
  • 1 teaspoon orange-flower water
  • Dash of sugar

Preparation

  1. 1. Cut each orange crosswise into 5 slices. Place orange slices in a bowl; toss with olives and cilantro. Sprinkle with salt and pepper.
  2. 2. Combine juice, oil, orange-flower water, and sugar; stir with a whisk. Pour over salad; toss gently to combine.
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