Citrus and green olive salad

Babiche Martens

The citrus and green olive salad is a real throw-it-together dish to impress. I love the recipe because it can be altered with whatever citrus is best at the time. Earlier in the season I may add more mandarins, then later replace with oranges. Even lime segments can add a lovely flavour and colour. Pomegranate molasses is now available at most supermarkets.

Ingredients

1 cup	Green olives (Main)
2	Mandarins, peeled and segmented (Main)
1	Grapefruit, ruby if possible, peeled and segmented (Main)
1	Orange, peeled and sliced (Main)
1 large	Avocado, peeled and cut into 8
2 cups	Baby spinach
½ cup	Toasted walnuts
¼ cup	Flat leaf (Italian) parsley
2 Tbsp	Dill, sprigs
2 Tbsp	Olive oil
1 Tbsp	Pomegranate molasses (Main)

Directions

1. Using a large knife squash half the olives to release the stone. Then cut the olives in quarters and discard the stones. The remainder can stay whole.
2. Into a large bowl place the olives, mandarins, grapefruit, orange, avocado, spinach, walnuts, parsley and dill.
3. In a small jug mix the oil and molasses. Season with salt and pepper. Pour over the salad and mix gently.
4. Serve on a platter or place into a decorative bowl.

More citrus recipes from Angela

• Poppy seed and pistachio honey cake
• Herb and miso chicken with creamy polenta