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Orange Salad

Orange Salad with Peanuts and Olives

My culinary motto is: "Add highlights wherever possible." This credo lives in my kitchen, especially when it comes to combining flavors.

I love to give savory dishes an exciting twist with unexpected ingredients like fruits.

Whether it's the crisp sweetness in an autumn salad or the juicy explosion of pomegranate seeds that adds depth to a simple grain dish made with bulgur or quinoa.

Today's special: Juicy, filleted orange slices that melt on your tongue, combined with the spicy kick of red onions and the bitter note of olives. This salad is not only a feast for the senses but also a real eye-catcher on any table.

I invite you to try this salad yourself. It's a great starter and a true experience to be shared – so grab your oranges and get started!

How do you add highlights in your kitchen?



  • 4 Oranges

  • 1/2 Red Onion

  • 2 handfuls of Olives

  • 2 handfuls of Peanut roasted

  • Basil

  • Optional: Tomato flakes & Bread

  • Olive Oil, Salt, Pepper

  • Serving: 4 servings

  • Effort: Low The preparation of this orange salad only takes about 15 minutes.

  • Nutritional Values: High This salad is rich in Vitamin C and antioxidants from the oranges, offers healthy fats from the olives and peanuts, and is overall low in calories.

  • Michaela's Opinion: A refreshing change from classic salads. It's proof that a combination of simple ingredients can lead to an extraordinary taste experience.


1) Peel the oranges and carefully fillet them, ensuring no white pith remains. Arrange the filleted orange slices on a plate. 2) Halve the red onion and cut into thin slices. Add to the oranges.

3) Add olives and roasted peanuts to the oranges and onions.

4) Finish with olive oil, salt, pepper, and basil. Optionally sprinkle tomato flakes over the salad.

5) Serve with toasted bread and enjoy immediately.

  • Michaela's Tip: To reduce the spiciness of the red onions, you can briefly soak them in ice water after cutting. This reduces the spiciness and makes them more digestible.


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