Curly Cucumber, Carrot, and Orange Salad

Serves: 4


1 large navel orange, sectioned

2 Tbsp Flying Olive Blood Orange or Eureka Lemon Extra Virgin Olive Oil

2 Tbsp Flying Olive Grapefruit or Sicilian Lemon Balsamic Vinegar

¼ tsp kosher salt

¼- ½ tsp Flying Olive Cayenne Red Chili Extra Virgin Olive Oil, optional

½ cup thinly sliced red onion

¼ cup fresh cilantro leaves

1 English cucumber shaved into ribbons with a vegetable peeler (about 2 cups)*

1 large carrot, shaved into ribbons with a vegetable peeler (In the photo, I used a purple and yellow carrot)


Peel and section the orange being sure to remove all of the pith. Squeeze the empty membranes over a bowl to catch any juice. Add the Flying Olive EVOO and Balsamic Vinegar of Choice, salt,and Flying Olive Cayenne Red Chili EVOO, if desired,to the orange juice and stir with a whisk.

Add the orange sections, red onion, cilantro, cucumber, and carrot curls. Toss gently to combine. Serve.

*Although the salad looks amazing with the curls, it can be very messy! You might want to cut the curls into half to make eating it a little easier!

Inspired by a recipe in Cooking Light, December 2016

Submitted by Chuck and Barb L.