Orange and Rocket Salad
Made with tart blood oranges, daikon and a mint and lemon dressing, this beautiful blood orange and rocket salad makes a bright, healthy and delicious mid winter dish.
Prep Time10 minutes mins
Cook Time0 minutes mins
0 minutes mins
Total Time10 minutes mins
Course: Salad, Side Dish
Cuisine: Australian
Servings: 4
Calories: 234kcal
- 130 grams fresh rocket leaves
- 3 blood oranges or other oranges, peeled and sliced
- ½ red onion thinly sliced
- 1 daikon peeled and shredded
- ⅓ cup toasted hazelnuts gently crushed
- fresh mint leaves torn
For the dressing
- ¼ cup light olive oil
- ¼ cup lemon juice
- 1-2 tbsp brown rice syrup or honey
- salt and pepper
- 6 mint leaves very finely chopped
Toss all of the salad ingredients together in a large bowl.
To make the dressing, combine all of the ingredients and stir until the brown rice syrup has dissolved. Add a generous amount of salt and pepper, to taste.
When ready to serve, drizzle the required amount of dressing over the salad and serve. Enjoy!
Blood oranges can be easily substituted for whichever oranges are in season.
Rocket (also called arugula) can be swapped for spinach or other leafy greens, if you prefer a milder taste.
The salad can be made ahead and stored in the fridge for up to 3 days, but it is best dressed just before eating to avoid it becoming soggy. If taking it for a work lunch or travelling, pack the dressing on the side to pour over before eating.
Calories: 234kcal | Carbohydrates: 14g | Protein: 3g | Fat: 20g | Saturated Fat: 2g | Sodium: 32mg | Potassium: 433mg | Fiber: 3g | Sugar: 8g | Vitamin A: 857IU | Vitamin C: 37mg | Calcium: 100mg | Iron: 1mg