Citrus and green olive salad
Photo by Babiche Martens
The citrus and green olive salad is a real throw-it-together dish to impress. I love the recipe because it can be altered with whatever citrus is best at the time. Earlier in the season I may add more mandarins, then later replace with oranges. Even lime segments can add a lovely flavour and colour. Pomegranate molasses is now available at most supermarkets.
|1 cup||Green olives|
|2||Mandarins, peeled and segmented|
|1||Grapefruit, ruby if possible, peeled and segmented|
|1||Orange, peeled and sliced|
|1 large||Avocado, peeled and cut into 8|
|2 cups||Baby spinach|
|½ cup||Toasted walnuts|
|¼ cup||Flat leaf (Italian) parsley|
|2 Tbsp||Dill, sprigs|
|2 Tbsp||Olive oil|
|1 Tbsp||Pomegranate molasses|
- Using a large knife squash half the olives to release the stone. Then cut the olives in quarters and discard the stones. The remainder can stay whole.
- Into a large bowl place the olives, mandarins, grapefruit, orange, avocado, spinach, walnuts, parsley and dill.
- In a small jug mix the oil and molasses. Season with salt and pepper. Pour over the salad and mix gently.
- Serve on a platter or place into a decorative bowl.
More citrus recipes from Angela