Orange and Capsicum Salad with Lemon Balm Dressing
Brighten up your table with this vibrant Orange and Capsicum Salad with Lemon Balm Dressing! Packed with the zesty sweetness of juicy orange slices and the crisp crunch of colorful capsicums, this salad is a feast for both the eyes and the palate. Fresh baby spinach provides a wholesome base, while the tangy lemon balm dressing—featuring fresh lemon juice, honey, and fragrant lemon balm leaves—adds a burst of herbal citrus flavor. Optional crumbled feta and toasted pine nuts elevate this simple salad into a gourmet delight, making it the perfect appetizer or side dish for any occasion. Ready in just 20 minutes, this healthy, gluten-free recipe delivers a harmonious blend of fresh, sweet, and savory notes in every bite.
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Recipe Information
Ingredients
- 3 whole Orange
- 1 medium Red Capsicum (Bell Pepper)
- 1 medium Yellow Capsicum (Bell Pepper)
- 1 medium Green Capsicum (Bell Pepper)
- 10 leaves Fresh Lemon Balm Leaves
- 3 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Fresh Lemon Juice
- 1 teaspoon Honey
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper (freshly ground)
- 2 cups Baby Spinach Leaves
- 0.5 cup Feta Cheese (optional)
- 2 tablespoons Pine Nuts (optional)
Instructions
Peel the oranges carefully, removing all the white pith. Slice them into thin rounds or bite-sized segments. Set aside.
Wash and deseed the capsicums. Slice them into thin strips or bite-sized pieces.
In a small skillet over medium heat, lightly toast the pine nuts for 2-3 minutes, stirring frequently, until golden and fragrant. Remove from heat and set aside to cool.
Prepare the lemon balm dressing by finely chopping the fresh lemon balm leaves and whisking them in a bowl with olive oil, fresh lemon juice, honey, salt, and black pepper until well combined.
In a large salad bowl, combine the orange slices, capsicum strips, and baby spinach leaves.
Drizzle the lemon balm dressing over the salad and gently toss to ensure everything is well-coated.
If desired, crumble the feta cheese on top and sprinkle with toasted pine nuts for added texture and flavor.
Serve the salad immediately as a refreshing appetizer or side dish.
Nutrition Facts
Calories |
1138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.1 g | 104% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 2595 mg | 113% | |
| Total Carbohydrate | 85.5 g | 31% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 58.8 g | ||
| Protein | 28.6 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 865 mg | 67% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1957 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
