EARTH DAY
A large part of helping our earth is to use every part of seasonal fruits and vegetables in a variety of ways. This week we chose our favourite citrus, orange, to utilise to its full potential. In three recipes we took the zest, pulp and juice of the orange to make delicious recipes. Try this method with most fruits and vegetables to do your small part for Earth Day.
Orange Salad with Citrus-Mint Vinaigrette
This cool and refreshing salad is a perfect quick lunch or dinner if paired with grilled fish or chicken on a hot day. It’s easy to prepare and makes use of seasonal citrus and fresh herbs.
Use our citrus vinaigrette as a marinade for meat or for any other salad you like!
Yields: 4 servings
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
INGREDIENTS
2 oranges, peeled and sliced
⅛ cup mint leaves
½ red onion, thinly sliced
2 cups mixed lettuce leaves
For citrus vinaigrette
¼ cup orange juice
¼ cup olive oil
1 teaspoon dijon mustard
1 tablespoon honey
1 teaspoon orange zest
1 garlic clove, minced
1 teaspoon mint, finely chopped
¼ teaspoon salt
¼ teaspoon black pepper
DIRECTIONS
1 In a small bowl, add orange juice, garlic, honey and mustard; mix. Slowly stream in olive oil while whisking the vinaigrette until combined then, set aside.
2 In a large round plate, add lettuce leaves as the base for the salad. Then, add oranges, onions and mint leaves.
3 Drizzle vinaigrette over salad and serve immediately or, refrigerate.