Italian · Lunch
Fennel and Orange Salad (Dairy-Free)
A crisp Sicilian-style salad of thinly shaved fennel bulb and orange segments, dressed with olive oil, lemon juice and scattered black olives. Sweet citrus, licorice-note fennel and briny olive combine over peppery arugula, finished with cracked black pepper.
$3
12 minsPrep
0 minsCook
12 minsTotal
EasyLevel
Nutrition per serving
218Calories
3.5gProtein
11.8gFat
26.5gCarbs
16.2gSugar
8.4gFiber
462mgSodium
0mgChol
1.7gSat Fat
760mgPotassium
120mgCalcium
1.8mgIron
0mcgVitamin B12
82mgVitamin C
vegetarian
vegan
low-carb
low-calorie
high-fiber
dairy-free
Instructions
1
Prep
Trim fronds and core from fennel bulb, then use a mandoline or sharp knife to shave into paper-thin translucent slices.
2
Chill
Place shaved fennel in ice water for 10 minutes until curled and crisp, then drain and pat dry.
3
Build
Toss arugula, fennel, orange segments peeled and segmented, black olives, olive oil and lemon juice together in a bowl, season with salt and pepper, then arrange on a chilled plate and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 small fennel bulb, about 200g (7.1 oz)
- 22 medium orange, about 150g (5.3 oz)
- 2 handful2 handful arugula, about 20g (0.7 oz)
- 1212 black olives, about 20g (0.7 oz), pitted
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp lemon juice
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
