Snack · 15 min · moroccan

Orange & Cinnamon Salad

Oranges does the heavy lifting here, with cinnamon rounding it out. A Moroccan snack that takes 15 minutes, start to finish.

✓ USDA-verified nutrition data

Ingredients

• 4 Oranges
• 1 tsp Cinnamon
• 1 tbsp Sugar
• 1 tsp Orange blossom water
• 2 tbsp Mint
• 2 tbsp Pistachios

Steps

1. Cut the peel and pith completely away from the oranges, then slice into thin rounds. Every trace of bitter pith must go — the salad should be pure sunshine.
2. Arrange the rounds overlapping on a platter.
3. Dust evenly with the cinnamon and sugar, then sprinkle with the orange blossom water — a light hand; it should whisper, not perfume.
4. Scatter the chopped mint and pistachios over the top for color and crunch.
5. Chill 20 minutes so the sugar draws out the orange juices into a light syrup.
6. Serve cold as a palate cleanser after rich tagines, or as the lightest possible dessert.

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