0 from 6 votes
Fennel & Orange Salad
Tangy oranges and sweet, aniseed infused fennel are the perfect paring! Soft and juicy, meets super-crunch in this classic, simple and utterly delicious Italian offering – the taste of summer in every mouthful!
Prep Time
10 mins
Total Time
10 mins
Servings: 4
Calories: 248 kcal
Course:
Side Dish , Appetizer , Snacks
Cuisine:
Italian
Ingredients
- 4 oranges (segmented)
- 1 fennel bulb (trimmed, cored and finely sliced)
- ¼ cup red onion (thinly sliced)
- 1 tbsp fresh dill (chopped)
- 1 tbsp fresh mint (chopped)
- ½ lemon (juice of)
- ⅓ cup extra virgin olive oil
- salt & pepper
Instructions
- Combine the sliced fennel, oranges, onion, dill and mint in a large bowl.
- Whisk together lemon juice, olive oil then pour over the salad. Season with a little salt & pepper.
- Toss gently to combine and you're done.
Cup of Yum
Notes
- Preparing the salad
- Preparing the salad
- Suggestions & Storage
- Suggestions & Storage
- To prepare the fennel - Remove the green stems and discard (or keep for stock/broth), then remove any grubby outer parts (or wash them thoroughly). Cut the fennel in half from top to bottom. Make an upside down V shape to cut out the tough centre root part and discard. Now cut into thin slices.
- To prepare the oranges - I like to segment mine, so using a paring knife, cut off the skin and then carefully cut out each segment between the skin. Alternatively, you can just cut off the skin and cut the orange into slices or chunks.
- Slice the onion and chop the herbs then combine everything together with the dressing and serve.
- Serving - I love to pair this fennel salad with fish - it also marries real well with pork. I'll bbq a juicy chop and serve with a big bowl of salad potatoes and it's pretty much as close to perfection as it gets.
- Make an orange an apple - For a truly delicious version, try my Fennel & Apple salad too. A triumph!
- Mix up the herbs - Using different herbs can enhance the flavour in many ways. Try fresh tarragon (another anise note), parsley, basil or oregano. They all work splendidly.
- Storage Fridge - This salad will only live a day in the fridge before losing some of its magic. This salad is best enjoyed right away. It's not suitable for freezing.
Nutrition Information
Calories
248kcal
(12%)
Carbohydrates
22g
(7%)
Protein
2g
(4%)
Fat
18g
(28%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
13g
Sodium
32mg
(1%)
Potassium
521mg
(15%)
Fiber
6g
(24%)
Sugar
15g
(30%)
Vitamin A
437IU
(9%)
Vitamin C
85mg
(94%)
Calcium
90mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 248
% Daily Value*
| Calories | 248kcal | 12% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Sodium | 32mg | 1% |
| Potassium | 521mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 15g | 30% |
| Vitamin A | 437IU | 9% |
| Vitamin C | 85mg | 94% |
| Calcium | 90mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.