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Onion Salad

Recipe from Ofelia Toledo Pineda

Adapted by Molly O'Neill

Total Time
15 minutes
Rating
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Featured in: FOOD; Chili Country

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Ingredients

Yield:Six servings
  • 2white onions, peeled and sliced thin
  • 1teaspoon kosher salt or sea salt
  • 2teaspoons grated orange rind
  • 4tablespoons lemon juice
  • 6tablespoons orange juice
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

18 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 0 grams protein; 110 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

  1. Step 1

    Place the sliced onions in a ceramic bowl, sprinkle with the salt, toss and allow to sit for 5 minutes. Add the orange rind and the lemon and orange juices. Allow to sit for 10 more minutes and serve.

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Credits

ADAPTED FROM OFELIA TOLEDO PINEDA

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