6 Serves
60 Mins
Thinly slice the onion and place it in a bowl with the lemon juice to marinate for one hour.
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Vitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
30 µg / 400 µgCalcium
85 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
20 mg / 420 mgPhosphorus
31 mg / 1,250 mgPotassium
229 mg / 4,700 mgSodium
354 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
6 g / 28 gSugar
8 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
Peel the oranges and use a sharp knife to cut them into thin, round slices, then halve the rounds and remove any seeds.
Place the orange slices in a large bowl, drain the excess lemon juice from the onions, and add the onions to the oranges. Season with black pepper.
In a separate small container, whisk together the cooking oil and white vinegar to create the vinaigrette, then pour it over the orange and onion mixture. Cover and let it infuse in a cool place for 30 minutes.
Add the sliced cucumber, pomegranate arils, and olives to the bowl. Adjust the seasoning with salt, scatter fresh mint over the top, and serve.
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