Spicy Orange Salad

This is awesome: simple, awesome, and summery. And awesome. It’s based on a salad common in Morocco, Spain, and places between.

Sweet oranges give a tang that enhances the spiciness of green onion and chili pepper, and pepitas add a bit of crunch. This is ased on the recipe here, plus some tweaks based on 2 orange salad recipes in the NY Times.

We made this for Mother’s Day along with the gouda-red-onion quesadillas and garlicky black beans.

Ingredients:

• 5 blood oranges or navel oranges, peeled thoroughly, quartered, and sliced 1/4″ width-wise
• 2 green onions, chopped up to about 1/4″ or thinner using kitchen scissors (for the white parts, first remove and discard oot nubbin and halve the white part lengthwise)
• 1/2 tsp dried crushed red chili pepper
• 1 1/2 Tbsp etra-virgin olive oil
• 1/4 to 1/2 c pepitas (uncooked pumpkin seeds) or other toasted nuts such as walnuts
• 1/4 to 1/2 c dried raisins

Method:

• Combine all ingredients in a bowl and toss thoroughly.
• Cover and chill in refrigerator for a minimum of 30min (also delicious the day after).
• Serve chilled.