Morrocan Orange, Red Onion And Black Olive Salsa
- Total Time
- 5 minutes, plus 2 day's refrigeration
- Rating
- Comments
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Ingredients
- 4navel oranges, peeled, each section cut into 3 pieces crosswise
- 1medium red onion, peeled and coarsely chopped
- 2cloves garlic, peeled and minced
- ½teaspoon coarse salt
- 1teaspoon sweet paprika
- 1½cups parsley, coarsely chopped
- ½teaspoon ground cumin
- ÂĽteaspoon cayenne powder
- 2tablespoons olive oil
- Âľcup black, oil-cured olives, pitted and quartered
Nutritional analysis per serving (4 servings)
182 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 24 grams carbohydrates; 5 grams dietary fiber; 13 grams sugars; 3 grams protein; 437 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the oranges, onion, garlic, salt, paprika, ÂĽ cup of the parsley, ground cumin, cayenne powder and olive oil in a glass or ceramic bowl. Store in an airtight container in the refrigerator for up to 2 days. Add the olives and remaining parsley before serving.
Private Notes
Comments
It takes a bit more than five minutes to chop the parsley and onion, peel the oranges, measure the spices, etc... It was more like fifteen or twenty. It is tasty and easy, though.