Orange Date Mint Salad

By Chux and Jane, partners in life and the kitchen for more than 30 years. By day, we hold professional jobs. In the evenings and on weekends, we spend time together cooking, baking, and entertaining that is inspired by our backgrounds and the very best of other cultures.

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Servings: 8

Prep Time: 00:15

Cook Time: 00:00

Main Ingredients

4 oranges (naval, cara cara)

orange zest

8 to 10 dates (madjool or other type of soft dates)

1 tb mint chiffonade (about 10 leaves)


1Remove rind from one orange (zest). Finely chop up the rind and set aside.

2Cut away the pith from this orange.

3With the other three oranges, cut away the rind and the pith.

4Slice the oranges into 1/4 inch rounds.

5On a large platter, place the large rounds overlapping each other into a perfect circle.

6Take the middle-sized rounds and place them into an internal circle again slightly overlapping each other.

7Take the smallest rounds and place them into the center of the circles again overlapping.

8Remove the pits from the dates and slice each date lengthwise into eight strips.

9Arrange the strips of dates on top of the oranges.

10Spread the mint chiffonade and the chopped rind over the oranges. Enjoy.

Additional Notes

This is Jane’s favorite salad that we often mix in as a side dish or as a dessert. According to Jane, one can even have this for breakfast! It is always a hit when we take it to potlucks; it’s easy to make, looks beautiful, and it tastes awesome! It is preferable to use naval, cara cara or other sweet oranges. If you use a very tart orange, just sprinkle on some sugar to balance the flavors.

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