Orange, Radish, and Mint Salad

Ingredients

• 4 servings pepper black freshly ground
• 0.3 cup mint leaves fresh
• 4  navel oranges 
• 2 tablespoons olive oil 
• 8  radishes halved thinly sliced
• 0.5  onion red thinly sliced
• 0.3 teaspoon salt 

Equipment

• bowl
• cutting board

Directions

1. Cut the top and bottom off of each orange. Stand the orange on 1 end on a cutting board and, following the curve of the fruit, cut away the skin and pith of the orange.
2. Cut each orange section out of its pith.
3. In a medium bowl toss together the orange sections, onion, radishes, and mint leaves.
4. Drizzle with oil and season with salt and pepper.