Sicilian Orange-Cucumber Salad

Who says you must start your meal with lettuce and tomatoes? This time of year, reach for oranges to add sunny color and loads of nutrition to your salad bowl. At only about 65 calories each, they are brimming with vitamin C, which boosts immune-system function, speeds healing and helps the body absorb iron. They're rich in potassium too, which regulates blood pressure, and they offer folate, a heart-healthy B vitamin.

The best-known orange variety is the navel, which gets its name from the blossom end that resembles a belly button. The fruit peels easily and has a nice balance of tang and sugar. In addition to being a low-calorie portable snack, oranges can add a burst of flavor to dishes such as stir-fries and roasted meats. Here, oranges are paired with olives in a classic but ultrasimple Mediterranean salad. For the most authentic flavor, be sure to use oil-cured black olives, not the canned "California" variety.

Ingredients

2 navel oranges, peeled and divided in half
1/2 small English cucumber, thinly sliced
1 tablespoon extra-virgin olive oil
Salt and freshly ground black pepper, to taste
1/4 cup very thinly sliced red onion
1/4 cup torn fresh mint leaves
12 pitted oil-cured black olives, each one quartered

Directions

Cut each orange half into thin slices and place them in a bowl, along with the cucumbers. Drizzle with oil and season to taste with salt and pepper. Gently toss to mix. Transfer to a decorative serving platter. Scatter onion, mint leaves and olives over top. Flavors will meld best if salad is allowed to sit a few minutes before serving.