Fresh orange summer salad

I wanted to make a fresh fruit and vegetable salad. And threw in some coolest ingredients I could find in the refrigerator. Fresh citrusy juicy orange combined with cool cucumber, crunchy lettuce, vibrant carrot and beetroot, tangy feta and olives, herby coriander leaves. Voila! A lovely fresh salad with coolest bursting flavors was ready. And they pack beautifully for lunch. The salad is juicy by itself and needs no dressing apart from little sprinkle of salt and pepper. 

Ingredients - makes enough salad for two 

1 mandarin orange

1 Lebanese cucumber

1 medium sized carrot

1 small sized beetroot

4 feta cubes

4 pitted kalamata olives

Handful of iceberg lettuce blend

Few coriander leaves

Sprinkle of salt and pepper

Preparation

- Peel the orange skin, seperate into slices and carefully remove the hardest skin parts and seeds.

- Peel skin of beetroot and parboil them in salted water for few minutes. After cooked, take them out, cut into half and cut the halved portion into small discs. 

In a mixing bowl add orange slices, round cut cucumber, julienne sliced carrot, crumbled feta, sliced olives, roughly torn iceberg lettuce and chopped coriander leaves.  Mix and toss gently.

Before serving sprinkle little salt and sprinkle. Toss to coat evenly. 

Also disperse in the beetroot slices only before serving. If packing for lunch, place the beetroot slices in a seperate container or keep them wrapped in foil pocket.