Fennel and orange salad
Discover a refreshing Fennel and Orange Salad recipe that combines the subtle anise flavor of fennel bulbs with the zesty sweetness of fresh oranges. Perfect as a light appetizer or a vibrant side dish, this salad brings a burst of flavor and essential nutrients to your table. Simple, healthy, and delicious!
- 07 Feb 2025
- Cook time 0 min
- Prep time 10 min
- 1 Servings
- 2 Ingredients
Fennel and orange salad is a refreshing and vibrant dish that combines the crispness of fennel with the juicy sweetness of oranges. This simple yet elegant dish is perfect as a light appetizer or a side salad, providing a burst of flavor and a hint of Mediterranean flair.
Ingredients:
Instructions:
- Trim the fennel bulb by cutting off the stalks and any tough outer layers.
- Rinse the fennel bulb under cold water to remove any dirt.
- Slice the fennel bulb in half lengthwise, then thinly slice each half crosswise to create half-moon shapes. Aim for thin, even slices to ensure a delicate texture in the salad.
- Using a sharp knife, carefully cut off the top and bottom of the orange to create flat surfaces.
- Stand the orange on one of the flat ends and slice away the peel and pith, following the curve of the fruit.
- Once peeled, hold the orange over a bowl to catch any juices and segment the orange by cutting between the membranes to release the individual segments. Collect the segments in the bowl.
- In a large salad bowl, combine the thinly sliced fennel and the orange segments.
- Toss gently to mix the ingredients together.
- For added flavor, consider drizzling with a light vinaigrette made from olive oil, lemon juice, salt, and pepper.
- Garnish with fresh herbs like dill or mint for extra freshness.
- Add a handful of arugula or spinach for some greens, or sprinkle with some toasted nuts (like almonds or pistachios) for a crunch.
- Transfer the Fennel and Orange Salad to a serving dish or plate.
- Serve immediately for the freshest taste.
Tips:
- Make sure to slice the fennel bulb very thinly to ensure a delicate texture that complements the orange segments.
- Use a sharp knife or a mandoline to achieve uniform slices of fennel.
- Prepare the orange segments by cutting away the peel and pith, then carefully sectioning out the individual segments to avoid bitterness.
- Adding a simple vinaigrette made of olive oil, vinegar, salt, and pepper can enhance the flavors of the salad.
- Garnish with fresh herbs like mint or parsley for an added layer of freshness.
Fennel and orange salad is a beautifully simple recipe that highlights the natural flavors of its ingredients. Whether you serve it as a starter or alongside your main course, this salad is sure to delight your taste buds with its crisp and juicy combination. Enjoy this refreshing dish at any time of the year, and don't forget to add your personal touch with a flavorful vinaigrette or fresh herbs.
| Nutrition Facts | |
|---|---|
| Serving Size | 420 grams |
| Energy | |
| Calories 160kcal | 8% |
| Protein | |
| Protein 4.63g | 3% |
| Carbohydrates | |
| Carbohydrates 40g | 11% |
| Fiber 12g | 31% |
| Sugar 27g | 26% |
| Fat | |
| Fat 0.69g | 1% |
| Saturated 0.24g | 1% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 130ug | 15% |
| Choline 45mg | 8% |
| Vitamin B1 0.18mg | 15% |
| Vitamin B2 0.15mg | 11% |
| Vitamin B3 2.02mg | 13% |
| Vitamin B6 0.22mg | 13% |
| Vitamin B9 120ug | 30% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 130mg | 140% |
| Vitamin E 1.69mg | 11% |
| Vitamin K 150ug | 122% |
| Minerals | |
| Calcium, Ca 190mg | 14% |
| Copper, Cu 0.24mg | 26% |
| Iron, Fe 1.89mg | 17% |
| Magnesium, Mg 60mg | 14% |
| Phosphorus, P 140mg | 11% |
| Potassium, K 1300mg | 38% |
| Selenium, Se 2.56ug | 5% |
| Sodium, Na 120mg | 8% |
| Zinc, Zn 0.60mg | 5% |
| Water | |
| Water 370g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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