Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
255
Calories
4g
Protein
15g
Fat
31g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 navel oranges, peeled and white pith removed, sliced
- 3/4 cup good quality black olives, cut in half and pitted
- 1 red onion, sliced very thinly
- juice of one medium-sized lemon
- 1/2 - 1 tsp. ground cumin (to taste)
- salt and freshly ground black pepper
- 1 Tb. olive oil
Directions
1
Toss together oranges, olives and onion.
2
Mix together lemon juice, cumin, salt and pepper, then which in oil.
3
Toss with the salad and serve.
4
Category:Egyptian Recipes
5
Category:Egyptian Salads
Recipe sourced from
fandom