Fennel and Blood Orange Salad

fennel and blood orange salad
fennel and blood orange salad

This fennel and blood orange salad recipe is healthy, delicious, and perfect for Wintertime. This fennel and blood orange salad is something you probably would see at a New American restaurant for $18 — but you can make this at home for less than $5!

We are not done with winter citrus yet!! this is savory/sweet/crunchy/salty/acidic delight is good for breakfast, a light lunch, or a side. shaving the fennel thin and then topping with bright sherry vinegar cuts down on the black licorice notes.

fennel and blood orange salad

Fennel and blood orange salad

Mimi Newman
Fennel and blood orange salad
5 from 1 vote
Prep Time 10 mins
Total Time 10 mins
Course Salad
Cuisine American
Servings 1 big serving
Calories 437 kcal

Ingredients
  

  • 1 fennel bulb leaves and stems trimmed off
  • 2 oranges
  • 1 shallot peeled and cut into paper-thin slices
  • 10 mint leaves
  • 1/4 cup pistachios
  • 1 tbsp sherry vinegar
  • 1 tbsp olive oil
  • flaky salt

Instructions
 

  • trim the fennel – remove the fronds, cut off the bottom, and peel the outer leeves. shave the fennel on a mandoline.
  • supreme the oranges
  • toss with mint leaves, shallot, and nuts
  • finish with evoo, vinegar, salt and pepper.

Notes

Serves 1 as a main course, 2 as a side

Nutrition

Calories: 437kcalCarbohydrates: 58gProtein: 9gFat: 22gSaturated Fat: 3gSodium: 130mgPotassium: 1899mgFiber: 18gSugar: 27gVitamin A: 1455IUVitamin C: 174mgCalcium: 276mgIron: 4mg
Keyword Fennel and blood orange salad
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