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Fennel Salad

by KACHEN Magazine
written by KACHEN Magazine
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Fennel Salad

Serves: 4 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )
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Ingredients

For the salad

  • 1 large fennel
  • 4 (blood) oranges
  • 1 handful of fresh mint

For the dressing

  • The juice of 1 orange
  • 4tbsp olive oil
  • 3 tsp apple cider vinegar
  • 1 tsp honey
  • Salt and pepper

Instructions

  1. Wash the fennel and the mint leaves.
  2. Cut the fennel in half or in quarters and put them in a large salad bowl. Note: you can also cut it in rings or slices if you prefer.
  3. Using a sharp knife, slice off the edges of the oranges and cut off the peel.
  4. Then, gently cut them in wheels or supremes and add them to the bowl.
  5. Roughly chop the mint leaves on a cutting board and add them to the fennel. Save some for decoration purposes.
  6. To prepare the dressing, start by squeezing an orange. Add the olive oil, the honey, the vinegar, as well as the salt and the pepper to the juice. Whisk to combine.
  7. Pour the dressing over the salad and enjoy!

Recipe by Cooking with Elo

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