Blood orange and red onion salad
Discover the vibrant flavors of blood orange and red onion in this zesty salad. Perfect balance of sweet, tangy, and savory notes in every bite.
Ingredients:
- ¼ small red onion (very thinly sliced)
- ¼ cup rice wine vinegar
- Maldon salt and freshly ground white pepper
- 4 blood oranges
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons torn basil leaves
Instructions:
- Combine the red onion with the vinegar in a bowl and add Maldon salt and white pepper. Allow it to rest at room temperature until it becomes tender, usually around 15 minutes. Then, discard the excess liquid.
- While waiting, peel the oranges using a sharp knife, ensuring all the bitter white pith is removed. Proceed to thinly cut the oranges widthwise, ensuring there are no pits left. Place the oranges neatly on a serving plate and sprinkle the red onion over them. Drizzle with olive oil and season with Maldon salt and white pepper. Decorate with basil before serving.
Summary:
- Calories: 503 kcal
- Fat: 28 g
- Protein: 5 g
- Carbs: 64 g
- Potassium: 991 mg
- Magnesium: 58 mg