Blood Orange Salad with Young Basil and Microgreens

Written by Eydie Desser

Blood oranges are like the sunset to me!  The colors go from bright orange, to reddish orange and then to a super dark red color…sometimes all in the same orange!  The dark flesh color is due to the presence of anthocyanins, a family of polyphenol pigments, usually uncommon in citrus fruits.  Anthocyanins are anti-inflammatory and help prevent cancer, bacterial infections, diabetes and reduce the risk of heart disease.

This not only is a super healthy age defying salad with the addition of sprouts (here we used broccoli sprouts), it is so easy and quick to make!  Both delicious and refreshing– a perfect summer party salad, for sure; one you’ll crave again and again! 


  • 4 blood oranges
  • ¼ small red onion, peeled, cut in half and sliced paper thin
  • Big handful of baby basil leaves – or larger ones, torn
  • Sprouts:  broccoli, radish, or alfalfa


1- Peel the oranges: With a very sharp knife, slice off ¼” from the top and bottom of the orange.  Turn on its end and slice the skin off from the top of the orange and around to the bottom, peeling all the skin and bitter pith. Turn the oranges on their side and slice very thinly into ¼” round slices.  

2- To serve:  Arrange the orange slices creatively on a pretty plate.  Top with thinly sliced red onion and place tiny basil leaves (or torn large basil) generously over the orange slices.  The more basil, the better–it’s a delicious combination.  Garnish with a mound of sprouts.

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