Citrus and Green Olive Salad Recipe

Try this easy citrus salad for a quick lunch or dinner

Citrus and green olive salad. Picture / Babiche Martens

This 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 are now available at most supermarkets.

Serves 4 as a starter

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 in 8
2 cups baby spinach
½ cup toasted walnuts
¼ cup flat leaf parsley leaves
2 Tbsp dill sprigs
2 Tbsp olive oil
1 Tbsp pomegranate molasses
Salt and freshly ground pepper, to taste

1. 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.

2. Into a large bowl place the olives, mandarins, grapefruit, orange, avocado, spinach, walnuts, parsley and dill.

3. In a small jug mix the oil, molasses, salt and pepper. Pour over the salad and mix gently.

4. Serve on a platter or place into a decorative bowl.

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