1 tbsp lime juice
2 tbsp extra virgin olive oil
1 tsp of honey
1/2 cup water
mint leaves to garnish
seeds of 1 pomegranate
1. Prepare the dressing: in a small bowl or mason jar, combine lime juice, olive oil, honey, and if you like, a bit of orange blossom water. Slice the oranges in medallions.
3. Slice the onions and let them rest in a bowl of ice cold water for about 5-10 minutes. Alternatively, you can also soak them in orange juice or vinegar. Because this salad has only a few ingredients, using water to quickly “pickle” them will not alter the flavor of the orange salad. Marinating the onions beforehand works with any recipe you plan to use raw onions in. Honestly, it’s a game changer.
4. Prepare the pomegranate seeds. Use a wooden spoon to tap the peel of the fruit. The seeds will fall out on their own.
5. Finally, plate the salad! To get that really gorgeous colorful presentation, start with a few fresh mints as a bed for the orange slices. Arrange the orange slices and onions. Sprinkle a pinch of salt, sweet paprika, and cinnamon. Now spread the pomegranate seeds on top. Drizzle with the dressing, then add a few more fresh mint leaves.