Nutrition per serving may change if servings are adjusted.
5 Valencia or navel oranges
⅓ cup chopped fresh mint
2 tablespoons chopped pitted black olives
1 tablespoon extra-virgin olive oil
1 clove garlic, finely chopped
½ teaspoon ground coriander
Pinch of sugar
Salt, to taste
With a sharp knife, remove skin and white pith from oranges and discard. Working over a bowl, cut orange segments from their surrounding membranes and let them fall into the bowl. Squeeze any remaining juice from the membranes into the bowl. Add mint, olives, oil, garlic, coriander and sugar. Season with salt and toss gently. Serve on lettuce leaves.