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Fennel and blood orange salad with herbs
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Citrus Fennel Salad

The combination of crunchy fennel and juicy oranges make this salad taste fresh. You won't even miss the salad greens.
Course Appetizer, Brunch, Lunch, Salad
Cuisine Mediterranean
Keyword Entertaining, Quick, Refreshing, Summer, Unique
Prep Time 30 minutes
Cook Time 0 minutes
Resting time 30 minutes
Total Time 1 hour
Servings 4 people
Calories 265kcal

Equipment

  • Chopping board
  • 8" Chef's knife
  • Compost bin
  • Salad serving platter or bowl
  • Salad spoons

Ingredients

  • 1 tsp orange zest
  • 1 tbsp orange juice
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 1 tsp lime zest
  • 1 tbsp lime juice
  • 1/4 c rice wine vinegar
  • 1/2 c olive oil extra virgin
  • 1 tbsp honey
  • 2 tsp Dijon mustard
  • 1 clove garlic
  • 1 pinch sea salt to taste
  • 1 pinch black pepper to taste

Garnish

  • 1 tbsp cilantro or parsley fresh

Instructions

  • Combine all the vinaigrette ingredients in a glass bowl and whisk together until combined. Allow the salad dressing flavours to relax and mature.
  • Wash, peel, and slice oranges.
  • Wash, top and tail fennel bulb. Slice thinly.
  • Compost all food waste.

To Serve

  • Arrange orange and fennel slices on a salad platter or bowl.
  • Drizzle dressing over and add sea salt and cracked black pepper to taste.
  • Garnish with fresh herbs of your choice and serve immediately.

Notes

If possible, make the dressing ahead for maximum flavours.
This salad is ideal for entertaining guests as it's unique and refreshing!

Nutrition

Calories: 265kcal | Carbohydrates: 6g | Protein: 1g | Fat: 27g | Saturated Fat: 4g | Sodium: 40mg | Fiber: 1g | Sugar: 5g | Vitamin C: 6mg | Iron: 1mg