Orange, Radish, And Mint Salad

Serves 4
Recipe By: Ellie Krieger
Published in: Healthy Appetite


4 navel oranges
1/2 red onion -- thinly sliced
8 radishes -- halved and thinly sliced
1/4 cup fresh mint leaves -- torn
2 tablespoon olive oil
1/4 teaspoon salt
Freshly ground black pepper

Cut the top and bottom off of each orange. Stand the orange on 1 end on a
cutting board and, following the curve of the fruit, cut away the skin and pith
of the orange. Cut each orange section out of its pith. In a medium bowl toss
together the orange sections, onion, radishes, and mint leaves. Drizzle with oil
and season with salt and pepper.

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