Fennel and Orange Salad Recipe

Name: Fennel and Orange Salad
Prep time: 15 min
Total time: 15 min
Yield: about 4 cups
Cuisine: Italian
Ingredients: 2 large fennel bulbs, trimmed and thinly sliced; 3 navel oranges, peeled and sliced into rounds; 1/4 cup extra-virgin olive oil; 2 tablespoons fresh lemon juice; 1 tablespoon honey; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup fresh mint leaves, torn; 1/4 cup pitted Kalamata olives (optional)

Italian · Side dish · 15 min total

Fennel and Orange Salad recipe videos

A refreshing and vibrant salad that combines the crispness of fennel with the sweetness of oranges, perfect as a light starter or side dish.

15
min prep

4
servings

180
kcal/serving

Ingredients

2 large fennel bulbs, trimmed and thinly sliced
3 navel oranges, peeled and sliced into rounds
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup fresh mint leaves, torn
1/4 cup pitted Kalamata olives (optional)

Instructions

Arrange the fennel slices and orange rounds on a large platter, alternating them.
In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper until emulsified.
Drizzle the dressing over the salad.
Sprinkle with torn mint leaves and olives, if using.
Serve immediately or refrigerate for up to 30 minutes before serving.

Tips

For best flavor, use blood oranges when in season.
To slice fennel paper-thin, use a mandoline.
Leftovers can be stored in an airtight container in the refrigerator for up to 1 day, but the fennel will soften.

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