Three Fruity Orange Salads

Ingredients

• 0.5 Cucumber (Grated and lightly drained)
• 1 Orange (Juice only)
• 2 tsp Thyme (Finely crumbled)
• 1 tbsp Lemon juice or mild vinegar (Your choice)
• Orange blossom water (A few drops)
• Sugar (A little, optional, depending on the acidity of the orange)
• 1 Carrot (Finely grated)
• 1 Orange (Juice only)
• Orange blossom water (A few drops)
• 1 tsp Cinnamon (Level)
• 1 Cooked beetroot (Large, cut into small dice)
• 1 Banana (Sliced into rounds)
• 1 Orange (Juice only)

Steps

1. 1

   Prepare the cucumber salad: grate half a cucumber, then gently squeeze it to remove excess water without drying it out completely.

2. 2

   Juice one orange and pour the juice over the grated cucumber.

3. 3

   Add the finely crumbled thyme, the lemon juice or mild vinegar, and a few drops of orange blossom water. Mix gently.

4. 4

   Taste the cucumber salad and add a little sugar if the orange is too acidic. Refrigerate until serving.

5. 5

   Prepare the carrot salad: finely grate the carrot and place it in a bowl.

6. 6

   Juice one orange and add its juice to the grated carrot.

7. 7

   Add a few drops of orange blossom water and the level cinnamon. Mix until the carrot is evenly coated.

8. 8

   Prepare the beetroot and banana salad: cut the cooked beetroot into small dice and the banana into rounds, then gently combine them in a bowl.

9. 9

   Juice one orange and pour the juice over the beetroot and banana. Mix gently so as not to crush the banana slices, then serve the three salads chilled.

Notes

The amounts of orange blossom water and sugar are left to the cook’s discretion, as in the source. Serve immediately or refrigerate briefly; add the banana shortly before serving to limit browning.

Nutrition per serving

• salad
• dessert
• vegetarian
• no-cook
• gluten-free
• healthy
• refreshing
• orange