This refreshing and cooling summer recipe won’t heat up your kitchen but will spice up any meal, picnic, or family gathering where you decide to serve it.
Here’s a photo of the Sun and Moon Orange and Sweet Onion Salad below.
2 large navel orange (or 4 tangerines)
1 medium seedless cucumber
1 medium sweet onion
1/4 cup green olives (I used Spanish olives with pimento, but any pitted green olive would be fine)
1/4 cup parsley leaves, loosely packed (cilantro would be nice also), divided
1/4 tsp each of paprika, cumin, & cinnamon
1/8 tsp white pepper
Pinch or two of cayenne or red pepper flakes
Salt to taste
1 lemon, divided
Pita breads (non-pocket type) or thick (gordita-type) tortillas
1 container (8 oz) plain or flavored hummus
Peel the oranges, removing all the white pith, and cut into 1/2 inch chunks. Peel and cut the cucumber into 1/2 inch chunks. Peel and cut the onion into 1/2 inch chunks or quarter and cut onto very thin slices. Leave the olives whole or slice, as desired. Finely mince the parsley leaves and reserve a tablespoon.
Combine all the above in a mixing bowl with a squeeze of lemon juice (about a teaspoon) and mix. Sprinkle on the spices and mix gently. Taste, adding a little salt, if desired.
Toast or grill the breads with a little olive oil and a sprinkle of salt, and cut into 8 pieces.
To serve, mound 1/4 of the hummus in the center of a small plate (drizzle a little olive oil on top, if desired), spoon 1/4 of the salad around it, and arrange the bread pieces around the outer edge of the plate, points outward, in a sun pattern. Decorate the hummus with a thin, half-moon slice of lemon and a pinch of reserved parsley.
Join us tomorrow to find out more about how to make Firecracker Chutney, Doug DuCap’s original recipe which features dried cherries, fresh ginger, and oranges.
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