Clementine and fennel salad Recipe

Name: Clementine and fennel salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 clementines, peeled and sliced into rounds; 1 large fennel bulb, thinly sliced (fronds reserved); 2 tablespoons extra-virgin olive oil; 1 tablespoon fresh lemon juice; 1 teaspoon honey; 1/4 teaspoon salt; 1/8 teaspoon black pepper; 2 tablespoons pitted Kalamata olives, halved; 2 tablespoons fresh mint leaves, torn

Mediterranean · Side dish · 15 min total

Clementine and fennel salad recipe videos

A refreshing winter salad combining sweet clementines with crisp fennel and a tangy citrus dressing.

15
min prep

4
servings

145
kcal/serving

Ingredients

4 clementines, peeled and sliced into rounds
1 large fennel bulb, thinly sliced (fronds reserved)
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon honey
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons pitted Kalamata olives, halved
2 tablespoons fresh mint leaves, torn

Instructions

Arrange clementine slices and fennel slices on a serving platter, alternating them.
In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper until emulsified.
Drizzle the dressing over the salad.
Scatter olives, mint leaves, and reserved fennel fronds on top.
Serve immediately.

Tips

For best flavor, use clementines that are sweet and juicy.
Salad can be assembled up to 1 hour ahead; add dressing just before serving.
Substitute oranges for clementines if desired.

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