I tried this gorgeous salad for the first recently, and loved it. Who would know that combining two super foods…oranges and avocados…with tangy green olives would be so delicious?
Oranges are high in vitamin C, and a coenzyme called glutathione, which activates because of this citrus fruit’s flavonoids and limonoids. These combine to fight off viruses, protect the body from radiation damage and deactivate heavy metals in the body. Oranges also contain an abundance of bioactive calcium, which the body absorbs quickly.
Avocados help to soothe the digestive system, especially for those with food sensitivities. This food, which is actually a fruit, has anti-inflammatory properties as well. Avocados are a healthy source of omega-6 fatty acids, which help to restore the central nervous system.
The recipe, from the Life Changing Foods book by Anthony William is simple to prepare.
Orange, Avocado & Green Olive Salad
6 oranges, any variety
1/4 cup sliced green olives
1/4 cup finely chopped parsley
1/4 cup thinly sliced red onion
1 avocado, sliced
Black pepper (optional)
Cut the top and bottom off of each orange. Resting the orange flat on the cutting board, cut down and around the sides, removing the peel. Slice oranges horizontally into disks and arrange on plates. Top with remaining ingredients. Sprinkle with pepper is desired. Serves 2-4.
Because Cara Cara oranges are plentiful this time of year, I used them and regular navel oranges. I found it easier to slice the oranges first, with their peels on, and then cut around the perimeter, removing the peel.
This colorful salad was fun to eat, light but filling. I didn’t add the red onion to my salad, but I enjoyed the blended flavors of the oranges, avocados and olives. It was the perfect lunch.
It was so perfect that I had it for lunch again today! I will take advantage of oranges being in season by preparing this meal often.
