The 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 is now available at most supermarkets.
Ingredients
1 cup | Green olives (Main) |
2 | Mandarins, peeled and segmented (Main) |
1 | Grapefruit, ruby if possible, peeled and segmented (Main) |
1 | Orange, peeled and sliced (Main) |
1 large | Avocado, peeled and cut into 8 |
2 cups | Baby spinach |
½ cup | Toasted walnuts |
¼ cup | Flat leaf (Italian) parsley |
2 Tbsp | Dill, sprigs |
2 Tbsp | Olive oil |
1 Tbsp | Pomegranate molasses (Main) |
Directions
- 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.
- Into a large bowl place the olives, mandarins, grapefruit, orange, avocado, spinach, walnuts, parsley and dill.
- In a small jug mix the oil and molasses. Season with salt and pepper. Pour over the salad and mix gently.
- Serve on a platter or place into a decorative bowl.