Onion and leek salad

Ingredients for 1 servings:

• 1 small onion(s), red
• 50 g leek
• 1 small orange(s)
• 3 sprigs of parsley, flat
• 1 tbsp water
• 2 tbsp apple cider vinegar
• 2 pinches of salt
• 1 pinch of xylitol (sugar substitute)
• salt and pepper
• 3 walnuts
• 1 tbsp extra virgin olive oil

Instructions

Working time approx. 15 minutes; Rest time approx. 15 minutes; Total time approx. 30 minutes

with oranges

Mix a dressing in a bowl by combining water, apple cider vinegar, salt, and xylitol. Peel and finely slice the onion, then halve the slices. Add it to the dressing bowl. Clean and finely slice the leek, and add it to the bowl. Mix everything well and let it rest for at least 15 minutes. Peel the orange, divide it into individual segments, and then cut them into pieces. Wash the parsley, pat it dry, and finely chop the stems. Add both to the bowl and mix. Season to taste and add salt and pepper if desired. Crack and roughly chop the walnuts, sprinkle them over the salad, and drizzle with olive oil. Notes: The salad will be quite spicy and hot thanks to the fresh onions and leeks. If you don’t like that, blanch the onions and leeks briefly in boiling water, then plunge them into ice water and drain them in a sieve before adding them to the bowl with the dressing. I don’t bother cutting segments out of oranges, as I personally consider that a waste of food. There’s simply too much fruit left on the peel and the ribs. Besides, I much prefer the whole orange with everything on it, and it also provides healthy fiber. If you don’t like that, you can cut out the segments yourself.