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- 2 blood oranges
- 2 tbsps Aurora® Extra Virgin Olive Oil
- 1 pinch Aurora® Mediterranean sea salt (to taste)
- 1 pinch black pepper (optional)
- ¼ red onion (finely sliced)
- 2 tbsps freshly chopped parsley
- Peel oranges leaving much of the pith intact.
- Dice and arrange in a bowl.
- Top with finely sliced onion if desired. Add parsley & sprinkle with salt & pepper.
- Dress with olive oil, toss & serve.
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