Fennel and Orange Salad. A fresh, simple, yet particularly tasty dish.
This dish is suitable for many occasions: it can be served as a appetizer, as a side dish for meat or fish dishes, or as a main course for a light and healthy meal.
Perfect to bring to the office but also as a lunch on the beach or at the pool! Try it and I’m sure it will become one of your favorite dishes.
Enjoy your meal!
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 fennels
- 2 oranges
- 1 lemon
- 3.5 oz black olives (pitted)
- 2 tbsps extra virgin olive oil
- to taste salt
- to taste black pepper
Tools
- Citrus juicer
- Knife
- Cutting board
- Bowl
Steps
Start by removing the tougher outer leaves of the fennels and cutting off the ends. Wash them under running water, slice them, and place them in a large bowl.
Peel one and a half oranges, removing the bitter white part as well. Cut the segments into cubes, remove any seeds, and add them to the fennels.
Squeeze the lemon and the reserved half orange. Pour the juice into the bowl with the fennels and oranges. Add the pitted black olives and season with extra virgin olive oil, salt, and black pepper.
Mix to combine all the ingredients and serve immediately!
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Storage and Tips …
Store in the fridge covered with aluminum foil or plastic wrap
Consume within 1 day
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