Carrot, Orange, and Black Olives Salad

black olives

🥗Healthier: green olives

💰Cheaper: canned black olives

Green olives provide a different flavor profile while being lower in calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

fresh parsley

🥗Healthier: fresh cilantro

💰Cheaper: dried parsley

Dried parsley is more economical and has a longer shelf life.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Vinegar can add acidity at a lower cost.

Clean the orange to remove all the white pith.

Supreme the orange by cutting just before the membrane of each segment and removing the segments.

Squeeze all the juice from the orange into the bowl.

Use dried black olives with pits; inform guests about the pits.

Squash the olives with a flat knife to remove the pits.

Add the olives to the salad mixture.

Add a little salt for the carrots, as the olives are already salty.

Add ground black pepper to taste.

Drizzle olive oil and a little white wine vinegar for extra acidity.

Toss the salad to combine all ingredients evenly and showcase the colorful presentation.

Plate the salad beautifully.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens