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    You are in: Home / Low-cholesterol / Orange and Olive Salad Recipe
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    Orange and Olive Salad

    Orange and Olive Salad. Photo by Ms*Bindy

    1/1 Photo of Orange and Olive Salad

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    Mrs B's Note:

    Here is another Moroccan salad dish from “The World of Spice”. Serve this with other salads I’ve posted (such as Lemon Salad, Spicy Carrot Salad and Grilled Green Pepper & Tomato Salad) for an authentic set of appetisers. Recipe posted for Zaar World Tour 2005.

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    Units: US | Metric


    1. 1
      Cut the peel and pith from the oranges, then divide into segments (reserving any juice) leaving them whole or chopped as preferred.
    2. 2
      In a bowl mix with olives with the orange segments and juice, add the lemon juice, cumin, chilli powder, sugar and salt.
    3. 3
      Serve chilled.

    Ratings & Reviews:

    • on May 05, 2006


      I have been making this salad for years. it is always a hit! My version of it is a bit different: I add a couple of finely chopped garlic cloves, and instead of chilipowder, I use harissa paste. The result is fruity and spicy! /Martina

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    • on January 20, 2006


      Very good, Caroline. My in-laws just returned from Florida with a huge bag of oranges, and I had some Kalamatas that needed to be used up, so I was quite happy to find this recipe! I not only removed the pith, I additionally took the layer of 'skin' off the sections. The presenation was a little messy looking (see my picture), but it released more juice and blended beautifully with the spices. As for the Kalamatas, I think that this salad can stand on its own without them. Personally, I like the olives and think they go great with the oranges. DH however, does not like them a whole lot, so I removed them from his serving...salad was still good! And I think I agree with the spice comments....I guess it depends on the size of your 'pinch'. I would think for the posted 6-8 servings, it would have to be a pretty generous pinch.

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    • on October 18, 2005


      Took Kumquat's advice and upped the spice a bit and did remove all pith from the oranges. This was part of an array of Moroccan appetizers and worked wonderfully. Thanks, Caroline!

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    Read All Reviews (4)


    Nutritional Facts for Orange and Olive Salad

    Serving Size: 1 (149 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 127.6
    Calories from Fat 25
    Total Fat 2.8 g
    Saturated Fat 0.3 g
    Cholesterol 0.0 mg
    Sodium 246.4 mg
    Total Carbohydrate 26.7 g
    Dietary Fiber 5.9 g
    Sugars 19.6 g
    Protein 2.2 g

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