Fresh Fennel Orange Salad
This Fresh Fennel Orange Salad is drizzled with a garlicy Mediterranean lemon dressing, perfect as a side dish.
Equipment
- large bowl
- measuring jug
Ingredients
Fruits and Greens
- 2 navel oranges peeled and thinly sliced into rounds
- 1 grapefruit peeled and sliced into rounds
- 1 small fennel halved and thinly sliced
- 2 cups spring mix or salad greens of your choice
- 2 shallots halved and thinly sliced
Dressing
- 3-4 tablespoons extra virgin olive oil used the Spanish Hojiblanca EVOO
- 1 lemon juice of
- 2 garlic cloves minced
- 1 teaspoon sumac
- 1 teaspoon dried oregano
- kosher salt
- black pepper
Instructions
Preparation
- Assemble the salad. Add the spring mix (or other salad greens of your choice) to a large bowl. Add the chopped fennel and shallots. Lastly, add the navel orange and grapefruit.
- Make the dressing. Combine 3 to 4 tablespoons of olive oil with the lemon juice, minced garlic, sumac, dried oregano, and some kosher salt and black pepper in a measuring jug and stir/whisk to combine.
- Serve. Pour the dressing over the salad and gently toss to combine. Transfer to a serving bowl or platter to serve.
Notes
Make-ahead tips: Slice all the ingredients a day ahead. Store the citrus in one airtight container, and the shallot and fennel in another. Keep refrigerated. You can also make the dressing a day ahead and refrigerate it in a tightly covered mason jar. Leftovers should not be dressed all at once to preserve freshness.
Nutrition
Serving: 1saladCalories: 63.4kcalCarbohydrates: 15.6gProtein: 1.7gFat: 0.2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 122.4mgPotassium: 355.5mgFiber: 3.3gSugar: 7.6gVitamin A: 815.8IUVitamin C: 49.7mgCalcium: 60.6mgIron: 0.7mg
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