Fennel Orange And Olive Salad Recipe

This vibrant Italian peasant salad is a light, low-fat, and flavorful side dish, perfect for complementing grilled meats, fish, or poultry. The sweet orange, crisp fennel, and briny olives create a symphony of tastes and textures. Ready in just 10 minutes, this recipe is ideal for a quick weeknight meal or a sophisticated addition to your next gathering.

Prep Time 10 mins
Cook Time 10 mins
Calories 115.7 kcal
Protein 2g
Rating 4.3 (3 Reviews)
Fennel Orange And Olive Salad 12

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Fennel Orange And Olive Salad

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How to Make Fennel Orange And Olive Salad

  1. Thinly slice the fennel bulb, reserving the fronds.
  2. Thinly slice the orange. To prevent rolling, first slice off a small bit from the bottom of the orange to create a stable base.
  3. In a medium bowl, gently combine the sliced fennel and orange.
  4. Add the pitted and halved Kalamata olives, thinly sliced red onion, and reserved fennel fronds.
  5. Drizzle with 2 tablespoons of extra virgin olive oil.
  6. Season generously with salt and freshly ground black pepper.
  7. Toss gently to combine. Serve immediately or chill for later. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

6 g

Sugar

17g

Fat

5g

Carbs

3g