Orange salad with lemon balm

4 servings

20 minutes

Orange and lemon balm salad is a refreshing and aromatic dish of Austrian cuisine filled with bright citrus notes. Its roots trace back to the traditions of light fruit salads popular in Europe. The juicy flesh of oranges harmonizes with the crispy leaves of iceberg lettuce, while lemon balm adds a delicate herbal touch. The dressing made from orange and lemon juice with vegetable oil, salt, sugar, and white pepper enhances the sweetness of the fruits. This salad is perfect as a light appetizer or refreshing side dish for meat dishes.

Energy value per serving

• Calories: 196
• Proteins: 1.9g
• Fats: 13.9g
• Carbohydrates: 16.6g

Ingredients

• Green salad: 100 g
• Oranges: 500 g
• Orange juice: 3 tbsp
• Lemon juice: 2 tbsp
• Sugar: 1 tbsp
• Salt: to taste
• Vegetable oil: 3 tbsp
• Ground white pepper: to taste
• Melissa: 1 bunch

Cooking steps

1. Wash and dry the iceberg lettuce leaves.

   Required ingredients:

   • Green salad: 100 g

2. Peel the oranges, separate the flesh from the membranes, and cut into small pieces.

   Required ingredients:

   • Oranges: 500 g

3. Chop the lemon balm.

   Required ingredients:

   • Melissa: 1 bunch

4. For the dressing, mix lemon juice with orange juice, add oil, salt, sugar, and white pepper.

   Required ingredients:

   • Lemon juice: 2 tablespoons
   • Orange juice: 3 tablespoons
   • Vegetable oil: 3 tablespoons
   • Sugar: 1 tablespoon
   • Salt:  to taste
   • Ground white pepper:  to taste

5. Place the orange flesh on salad leaves, dress with sauce, and sprinkle with lemon balm.

   Required ingredients:

   • Oranges: 500 g
   • Green salad: 100 g
   • Melissa: 1 bunch