Fennel and Orange Salad

Name: Fennel and Orange Salad
Ingredients: 2 Each Fennel Bulbs (Shaved thin on a mandoline); 2 Each Oranges ((Cara Cara, blood oranges or navel work great), sliced or segmented); 1/4 Cup Pickled Red Onions; 1/4 Cup Microgreens; 4-5 Each Fennel Fronds (for garnish); 1/3 Cup Olive Oil; 1/4 Cup Lemon Juice; 1 Salt and Pepper (to taste); 1 Each Red Onion (Sliced thin); 1/2 Cup Water; 1/4 Cup Apple Cider Vinegar (or White Vinegar); 1 Tbsp Maple Syrup (or Honey); 1 Tsp Salt

Fresh picked fennel shaved thin makes a perfect base for a spring salad. This craveable salad combines fennel with oranges and pickled red onions for a bright, tangy crunch.

You will also find the recipe for Quick Pickled Onions as well as the Salad Dressing.

Fennel and Orange Salad

Fresh picked fennel shaved thin makes a perfect base for a spring salad. This craveable salad combines fennel with oranges and pickled red onions for a bright, tangy crunch.

Print Recipe

Ingredients

2 Each Fennel Bulbs Shaved thin on a mandoline
2 Each Oranges (Cara Cara, blood oranges or navel work great), sliced or segmented
1/4 Cup Pickled Red Onions
1/4 Cup Microgreens
4-5 Each Fennel Fronds for garnish

Dressing:

1/3 Cup Olive Oil
1/4 Cup Lemon Juice
1 Salt and Pepper to taste

Quick Pickled Onions

1 Each Red Onion Sliced thin
1/2 Cup Water
1/4 Cup Apple Cider Vinegar or White Vinegar
1 Tbsp Maple Syrup or Honey
1 Tsp Salt

Instructions

Assemble salad ingredients on a plate.
Drizzle with dressing and enjoy!

Dressing Instructions:

Mix ingredients in bowl or shaker.
Drizzle on salad.

Pickled Onion Instructions:

Put sliced onions in a jar or bowl.
In a small saucepan, combine the rest of the ingredients and bring to a simmer.
Pour mixture over the onions.
Let cool to room temp and then enjoy!

Katherine Burris Nutrition

Focus on whole body wellness through nutrition and the power of making informed decisions. Find balance and consistency to optimally fuel your body for improved health and wellness.