We found this recipe in a book for vegan mediterranean recipes and loved it immediately! My nephew is Sicilian, but I haven’t tried it out with him yet, so I don’t know how authentic it is although it’s so delicious, it doesn’t matter.
Looking for an Italian side dish, but maybe not this one? Consider these:
- Spring Vegetable Panzanella
- Tuscan Orzo Vegetable Salad – Dairy-free, vegan
- White Bean Salad – Dairy-free, gluten-free, vegan
- Zucchini Crudo with Lemon, Almonds, and Parmesan – Gluten-free
Sicilian Orange Salad
Great salad that fits several dietary sensitivities.
Ingredients
- 4 navel oranges, large seedless
- ½ red onion, small
- 3 tbsp olive oil, extra virgin
- 2 tbsp chopped fresh flat-leaf parsley or mint optional
- 12 black olives pitted kalamata or other good-quality black olives
- salt
- pepper
Instructions
- Thinly slice the onion into half-rings and soak them in cold water for 10 minutes; drain well.
- Peel and segment the oranges and combine with the onion, oil, salt, and pepper in a medium bowl; toss gently yet thoroughly.
- Let stand about 10 minutes to allow the flavors to blend; toss again.
- At this point, the salad can be refrigerated, covered up to 8 hours before continuing with the recipe.
- Divide evenly among 4 serving plates and sprinkle with parsley (if using).
- Garnish with the olives and serve at once.
Nutrition
Serving: 1servingCalories: 93kcalCarbohydrates: 10gProtein: 1gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 95mgPotassium: 134mgFiber: 2gSugar: 6gVitamin A: 281IUVitamin C: 43mgCalcium: 36mgIron: 0.2mg
Tried this recipe?Let us know how it was!
Looks amazing! Can’t wait to try it this summer!!