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| Mediterranean Orange Salad So for those who are just getting know me, I have a secret to disclose.. |
I never cook!
(well almost never)
Which, I know, is pathetic. Especial since my running theme on my blog is, table settings and beautiful flowers for entertaining! Well, I bet there are many of you out there with your busy lives that, even if you like to cook, you just don't have time to juggle everything! Who has time to plan a meal, run to the grocery store, go home and plan a nice table setting and cook from scratch! Whew, I'm tired just typing it out. It's not the same today as it was in Grandma's time.
I was thinking of Mother's Day lunch when I decided to share this recipe but then I thought this would be great for spring weather and dinning Al Fresco too! I have had several occasions where I have attempted to cook and this is one thing that stuck because it is so yummy. And it looks beautiful. I found the recipe a very long time ago in a Mediterranean cook book. Super healthy!
I was thinking that, I'm no Barefoot Contessa, but my passion runs in the same direction. My second confession is...I cheat on the rare occasion I cook. There, I said it! I don't think meals need to take hours to make. I try to make half from scratch and half from something that is pre-made. But, of course, that item has to taste great too! So today I'm sharing my recipe for my delicious orange salad. And giving you my cheat tip for yummy Crusted Tilapia.
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| Levi is very curious as to what this thing called cooking is all about! |
Mediterranean Orange Salad
Shopping List For 2-3 Portions:
- 3 Large Oranges
- 1/4 Pint Black pitted olives from olive bar
- sliced almonds, a hand full, give or take
- a handful of sliced cherry tomatoes
- 3 medium avocados
- 1/8 sliced red onion to taste
- 3 tablespoons of olive oil
- half a lemon
- pinch of salt
- pinch of black pepper
*This recipe is very forgiving. I don't measure anything I just make sure the main ingredient is oranges and the rest is balanced for color and appearance.
First thing. Slice your oranges. I actually don't peel my orange so I don't damage it. Instead I first cut the two ends off.
Then I make a slight cut thru the rind. It peels off easily this way and it doesn't destroy the orange. Then I slice the orange in whole slices about a 1/4 -1/2 inch thick.
You can save 3 slices to "plate the salad on" this is just for presentation and is optional. Then proceed to make chunks with the remaining orange slices. I always think of the Dole's Chunky Pineapple, in a can. That's about the right size.
Then continue to chop the rest of your ingredients. Slice tomato & olives in half. Sprinkle in almond slices. I buy mine already cut at HEB. Slice red onion. Cut avocado in chunks.
Professional Tip: Store your nuts in the refrigerator and they will last practically forever. I save rubber bands from the grocery store and wrap them around my bag and throw them in the crisper drawer.
Professional Tip: Make sure not to over handle the avocado otherwise it will turn the whole salad green. I add them in last and I toss the salad with my hands very carefully. Never use a spoon. I even use my hands to put it on the plate.
For the salad dressing I can't think of any thing simpler. I eyeball this too! A big splash of olive oil, a generous pinch of salt and a dash of black pepper. Everything to taste of course!
Spoon the dressing lightly into salad. Toss once or twice with your hands. Then, once the salad is on the plate
you can spoon a little extra over the top.
Just make sure you don't drench it in salad dressing.
You don't need a lot.
Let the flavor of the ingredients be the star.
I love these little bowls I picked up at Sur La Table years ago. They are just right for getting my ingredients together ahead of time. And the salad dressing fits perfectly.
Now for the cheat. My favorite Tilapia is from Costco!
It takes about 13 minutes in the oven. Easy and yummy. I think any white fish would go perfectly with this salad.
Just add a squeeze of lemon.
Please forgive my photos. It was getting dark by the time I took my photos on my Iphone. It looks better in real life.
The key is to using pre-made food is learning the art of presentation. It makes all the difference! Notice here I just added a few slices of lemon and a daffodil or two. And if you haven't spent all of your time cooking then you have a little time to make it look good with garnishes and lovely table settings.
I'm starting a new board on Pinterest called Beautiful Foods. It's all about the presentation. Follow me and we can learn together!
And we can not forget the flowers. Daffodils and white Ranunculus tie in together with the citrus theme we have going on our plate.
Tonight is dining for one' but come Mothers Day' this Table will be full of Happy Mothers and grateful kiddos!
And hopefully continent bellies.
Happy cooking,
