Orange, radish, and mint salad

  • 4 navel oranges
  • Recipe Analysis Note:
  • 1/2 red onion, thinly sliced
  • 8 radishes, halved and thinly sliced
  • 1/4 cup fresh mint leaves, torn
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • Freshly ground black pepper

1) Cut the top and bottom off of each orange. Stand the orange on 1 end on a cutting board and, following the curve of the fruit, cut away the skin and pith of the orange. Cut each orange section out of its pith.

2) In a medium bowl toss together the orange sections, onion, radishes, and mint leaves. Drizzle with oil and season with salt and pepper.

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