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Bowl of Fennel and Orange Salad

Fennel and Orange Salad

Janice Pattie
A fresh zingy salad using crunchy fennel and sweet, juicy oranges.
5 from 1 vote
Prep Time 30 mins
marinading time 30 mins
Total Time 1 hr
Course Appetizer, Salad
Cuisine British
Servings 4
Calories 126 kcal


For the salad

  • 1 bulb Fennel finely sliced
  • 1 pink grapefruit peeled and cut into segments
  • 2 blood oranges peeled and cut into segments
  • 1 orange pepper finely sliced

For the dressing

  • 2 tbsp lime infused rapeseed oil or plain olive oil if preferred
  • 1 tbsp juice saved from the citrus fruit
  • 1 tsp honey
  • ¼ tsp salt
  • 1/4 tsp Freshly ground black pepper


  • Layer the vegetables into a serving bowl, top with the citrus fruit segments add a few fennel fronds to garnish.
  • Make the dressing by mixing together all the ingredients and shake in a lidded container or whisk in a bowl to combine.
  • Pour the dressing over the salad about 30 minutes before serving. Or serve at the table. if preferred.


Make the Fennel and Orange Salad into a light meal by adding:
  • Crumbled Feta Cheese
  • Flaked cooked Salmon 
  • Hot or cold smoked salmon pieces
  • Cooked Chicken or Ham 
This recipe will serve 4 as an appetiser or side salad and 2-3 people as a light meal with additional protein added. 


Calories: 126kcalCarbohydrates: 15gProtein: 2gFat: 7gSaturated Fat: 1gSodium: 177mgPotassium: 400mgFiber: 4gSugar: 8gVitamin A: 1732IUVitamin C: 70mgCalcium: 45mgIron: 1mg
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