Blood Orange and Red Onion Salad

Name: Blood Orange and Red Onion Salad
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 1 Thai birds eye chile, thinly sliced; 3 blood oranges; 3 sprigs fresh mint, cut into a chiffonade; 1 ruby red grapefruit; 4 servings Kosher salt; 1 Tbsp high-quality extra-virgin olive oil; 1 smalls red onion, julienned

Blood Orange and Red Onion Salad might be just the side dish you are searching for. One portion of this dish contains around 1g of protein, 4g of fat, and a total of 68 calories. This gluten free, primal, and whole 30 recipe serves 4. From preparation to the plate, this recipe takes approximately 40 minutes. If you have ruby grapefruit, kosher salt, onion, and a few other ingredients on hand, you can make it.

Instructions

Over a small bowl, supreme the blood oranges: Start by removing the top and bottom of the oranges, then place one of the flat ends of the orange on your cutting board and cut the skin off the outside while preserving the round shape. Be sure to remove all of the white pith. Pick the orange up and cut each section out of the orange in between the membranes. You will have lovely tender sections of the orange without any of the white membranes. You will be left with a "skeleton" of the orange. Squeeze the remaining juice out of the skeleton into the bowl. Repeat with the grapefruit and halve the segments.

Ingredients you will need

Blood Orange