Mediterranean · salad

Fennel and Orange Salad

Name: Fennel and Orange Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 250 g Fennel (very thinly sliced); 2 medium Navel Oranges (peeled and segmented); 40 g Red Onions (very thinly sliced); 40 g Black Olives (pitted and halved); 5 g Fresh Mint (leaves picked); 1 tbsp Lemon Juice; 1 tbsp Extra Virgin Olive Oil; 0.25 tsp Salt; 0.25 tsp Black Pepper (freshly cracked)

Shaved fennel, orange segments, black olives and mint, tossed with the collected orange juice, lemon juice and olive oil. Serve it with grilled fish.

Segment the oranges over the bowl so their juice becomes part of the dressing; that is why only 1 tbsp of lemon juice is needed. Slice the fennel as thin as you can, on a mandoline if you have one, since thick slices stay tough and chewy. The olives carry most of the salt, so taste before adding any more. Dress the salad just before serving: salt and acid draw water from the fennel and it softens as it sits.

VeganGluten-FreeDairy-FreePaleoNut-FreeNo-Cook

15 minstart to table

Serves2201 kcal a serving

Cook · 15 min

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Shaved fennel and orange segments with black olives, sliced red onion and mint leaves in a wide bowl.

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Method

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Per serving

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201

Calories

3 g

Protein

28 g

Carbs

10 g

Fat

7 g

Fiber

Estimated from USDA FoodData Central, for the recipe as written.

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