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Fennel and Orange Salad
Fennel and Orange Salad is an ideal winter salad. Fennel has a subtle aniseed flavour and crunchy texture, which is contrasts beautifully with the sweet oranges and fresh juicy grapefruit. This creates a refreshing and balanced salad that is enhanced by a simple dressing.
Ingredients
For the salad
- 1 bulb Fennel finely sliced
- 1 orange pepper finely sliced
- 1 pink grapefruit peeled and cut into segments
- 2 blood oranges peeled and cut into segments
For the dressing
- 2 tablespoon olive oil or other vegetable or seed oil
- 1 tablespoon juice saved from the citrus fruit
- 1 teaspoon honey
- ¼ teaspoon salt
- ¼ teaspoon Freshly ground black pepper
Instructions
To make the salad
- Layer the finely sliced bulb of fennel and orange (bell) pepper into a serving bowl. Keep a few fennel fronds to garnish, if liked.
- Place the segments from 2 blood oranges and 1 grapefruit on top of the fennel and pepper.
To make the dressing
- Put into a lidded jar 2 tablespoons of olive oil, 1 tablespoon of juice from the oranges and grapefruit, 1 teaspoon of honey, ¼ teaspoon salt and ¼ teaspoon of freshly ground black pepper.
- Shake the container to mix thoroughly or alternately whisk the ingredients in a bowl to combine.
To combine and finish
- Pour the dressing over the salad about 30 minutes before serving. Garnish with fennel fronds, if liked.
To make the salad into a light meal
- Add crumbled Feta cheese; flaked cooked Salmon, hot or cold smoked salmon pieces, cooked chicken or ham .
Notes
This recipe will serve 4 as an appetiser or side salad and 2-3 people as a light meal with additional protein added.
Nutrition
Calories: 125kcalCarbohydrates: 16gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 177mgPotassium: 414mgFiber: 4gSugar: 10gVitamin A: 1770IUVitamin C: 71mgCalcium: 49mgIron: 1mg