This light Antalya salad pairs orange with onion and olive oil, especially as a cool side for fish.
10 min prep
Keeps the screen on · step-by-step guide · built-in timer
Peel and slice the oranges, then drain excess juice so the dressing balance does not break.
Clean the white membrane from the Antalya orange citrus and reserve the running juice for the dressing.
For the Antalya orange dressing, whisk the olive oil with lemon juice and salt so the local flavor comes forward.
Fold the main ingredients with the dressing for 1 minute without crushing them, so the pieces do not fall apart.
Add the Antalya orange citrus juice gradually so the plate does not water out.
Transfer to a serving plate and bring it to the table while the dressing is still glossy.
💡 Tip: Cutting the oranges into fillets with a knife keeps bitter white pith out of the salad.
🍽️ Serving suggestion: Serve cold with olive oil and mint scattered over the top.
~74
kcal calories
1
g protein
15
g carbs
1
g fat
9.8g
Sugar
2.9g
Fiber
292.5mg
Sodium
0.5g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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