Healthy Hump Day: Layered Orange and Radish Salad with Mint

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Enjoy this salad when the last of the winter citrus is still in season. Toasted hazelnuts add a lovely richness and crunch but sliced almonds or pecans would work well too!

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Or serve this as a palette cleanser during a meal between rich courses.

Layered Orange and Radish Salad with Mint

  • 4-6 oranges, skinned and sliced crosswise into 1/3 inch rounds
  • 2 Tbsp thinly sliced red onion
  • 4-6 radishes sliced paper thin
  • 1 cup tender celery leaves and stalks
  • 1 Tbsp good quality olive oil, plus more for drizzling
  • 2 tsp white balsamic vinegar
  • Handful of mint, roughly chopped
  • 3 Tbsp toasted hazelnuts, chopped
  • Salt and pepper to taste

Assemble this salad right before serving.

Place 1/2 the orange rounds on a large serving plate in a single layer. Sprinkle very sparsely with salt and pepper.

In a bowl, toss the onion, radishes, celery, oil and vinegar with the chopped mint. Layer half the radish mixture over the orange slices. Sprinkle very sparsely with salt and pepper.

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Repeat with the remaining orange slices and radish mixture. Top with the toasted hazelnuts and drizzle with a bit more olive oil.

Serves 6

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