2 Navel Oranges 2 Tbs. Red Onion, sliced very thin 2 Tbs. Olives, minced, any kind 1 Tbs. Chopped Cilantro or Parsley or Mint or any combo of the three 1 Tbs. Olive Oil 1 Tbs. Red Vinegar 1/2 tsp. Ground Cumin 1/4 tsp. Crushed Red Pepper 1 Pinch Salt
You can also cover and place in the fridge for a few hours before serving.
Serve as a small salad over a few leaves of lettuce or as a garnish for chicken, pork or fish.
New Taste Thinking:
It is the middle of February here in Southern California and the citrus crop is in full bloom. Grapefruit, oranges, lemons and limes are everywhere. As with all produce at peak season, prices are down and quality is way up! I will be demonstrating this recipe tomorrow at the Palm Desert Farmers Market.
