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Sicilian Orange-Cucumber Salad

Sicilian Orange-Cucumber Salad


  • 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


  1. 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.


  • Nutritional information includes 1/4 teaspoon of added salt.

Nutrition Information

Per serving: 84 kcal cal., 5 g fat (1 g sat. fat), 11 g carb., 2 g fiber, 7 g sugar, 1 g pro., 50 mg calcium, 1 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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