Fennel Orange Salad

🛒 Ingredients

• Fennel bulb 150 g · 46 kcal
• Orange 150 g · 70 kcal
• Red onion 20 g · 8 kcal
• Fresh mint leaves 5 g · 2 kcal
• Extra virgin olive oil 20 g · 177 kcal
• Lemon juice 15 g · 3 kcal
• Black pepper 1 g · 3 kcal

👨‍🍳 Instructions

1. Prepare the fennel: Trim the fronds from the fennel bulb, reserving some for garnish if desired. Halve the bulb, remove the core, and thinly slice it using a mandoline or a sharp knife.
2. Segment the oranges: Using a sharp knife, trim the top and bottom from the oranges. Carefully slice away the peel and white pith. Cut along the membranes to release individual segments over a bowl to catch the juice.
3. Slice the red onion very thinly, preferably using a mandoline. Chop the fresh mint leaves.
4. In a large bowl, combine the sliced fennel, orange segments, thinly sliced red onion, and chopped mint. Gently toss to combine.
5. In a small bowl, whisk together the extra virgin olive oil, lemon juice, salt, and black pepper. Pour the dressing over the salad ingredients and toss gently again.
6. Serve immediately, garnished with reserved fennel fronds if desired. This salad is best enjoyed fresh.