This is a wonderfully light and refreshing salad, full of zingy flavours. It is perfect for a summer lunch or as a side dish to grilled fish or chicken.
Ingredients
- 1 large fennel bulb, trimmed and thinly sliced
- 2 oranges, peeled and segmented
- 1/4 cup (60 ml) freshly squeezed orange juice
- 1 tablespoon (15 ml) white wine vinegar
- 1 tablespoon (15 ml) olive oil
- 1/4 teaspoon (1 ml) salt
- 1/4 teaspoon (1 ml) freshly ground black pepper
- 1/4 cup (60 ml) toasted almonds, chopped
Method
In a large bowl, combine the fennel, oranges, orange juice, vinegar, oil, salt and pepper. Toss gently to mix. Divide the salad among four plates. Sprinkle with the almonds and serve immediately.
Potential changes & improvements
For a more substantial salad, you could add some crumbled feta cheese or some chopped cooked chicken.
What other food it works well with
This salad would be lovely with some crusty bread and a glass of chilled white wine.
Common Mistakes
Be sure to slice the fennel very thinly, as thick slices can be quite tough and difficult to eat.
Nutritional Information
This salad is low in calories and fat, and is a good source of fibre and vitamin C.
Allergens
This salad contains nuts.