2 large oranges 

1 cucumber sliced into ribbons

20 to 30 mint leaves

½ cup olive oil

2 teaspoons honey

1 lemon zested and juiced

In a jar with a tight seal lid, prepare the citrus vinaigrette by adding the olive oil, honey, lemon zest and lemon juice. Shake well and set aside.

Over a bowl, remove the peel and the white part of the orange. You should have the pulp showing attached to the internal membranes. With a sharp small utility knife, slice down between the orange pulp and the white membrane. Do so for the whole orange. Make sure all the juices are collected into the bowl. 

Add your cucumber ribbons to your orange juice and orange slices, and add the mint and the citrus vinaigrette.

Mix well and serve.