Herb, Citrus and Olive Salad

Sunday, October 16, 2011
Serves 4


1 thin-skinned lemon
1 orange
100g rocket (arugula) leaves, washed and dried
50g flat-leaf parsley, washed and dried
½ red onion, thinly sliced
125g black or purple olives

3 tbsp extra-virgin olive oil
½ tsp sweet paprika
½ tsp salt
½ tsp black pepper


  • To make dressing, whisk all ingredients together until blended and set aside.
  • With a small sharp knife, slice off all the skin and white pith of the lemon and orange. Dice flesh into small pieces, removing any thick membranes as you go.
  • Combine lemon, orange, rocket, parsley, onion and olives in a serving bowl and toss lightly. Drizzle dressing over and toss again. Serve immediately.

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