This salad from Morocco is colorful and refreshing, and perhaps unbelievably delicious. If you can be swayed by it’s somewhat unique beauty to try it (as I was), I believe you’ll return to it again and again. I quickly rinse the sliced onions to remove any of their biting sharpness. They mellow almost instantly and the flavors seem to all come together in perfect balance. 

3 fresh navel oranges

1/2 – 1 red onion

1 handful of black olives (12 or so)

2-3 T. olive oil

Freshly squeezed juice of 1 lime

Sea salt

1 tsp. cumin seeds, roasted

1/2 tsp. Spanish smoked paprika

1 small bunch of cilantro leaves, coarsely chopped

Roast the cumin seeds on medium-low heat in a small pan. Remove from pan and set aside to cool.  Slice the onion (I generally use only 1/2 of an average size red onion) and quickly rinse the slices in a bowl of cool water to remove their bite. Drain and place them on a couple paper towels to dry. With a sharp knife, remove the peel and white pith from the orange and slice it thinly.   Place the oranges in a shallow bowl, and scatter the top with the onion and olives. In a small bowl, whisk together the olive oil, juice of a lime, salt (to taste) and smoked paprika. Pour the dressing over the salad and then sprinkle with toasted cumin seeds and cilantro leaves.