Ingredients:
4 oranges
1 small red onion, sliced very thinly
16 black Greek olives, pitted
2 tablespoons olive oil
1 tablespoon lemon juice
pinch of sweetener
lettuce leaves to serve
chopped fresh parsley, for garnish
sea salt and freshly ground black pepper
Directions:
1. Using a sharp knife, remove the peel and pith from the oranges, then cut into the flesh, ¼-ich thick slices, discarding the seeds and white membrane. Put the oranges, and any juice, the onion slices, and the olives in a large bowl.
2. To make the dressing, whisk together the oil, lemon juice, sweetener, and salt and pepper to taste and drizzle over the salad ingredients. Gently toss together then chill in the refrigerator for 2-3 hours before serving in a shallow dish lined with lettuce leaves. Garnish with chopped parsley.
Serves 4