Blood orange fennel salad

Delight in the vibrant flavors of blood orange and crisp fennel with this refreshing salad. A perfect harmony of citrusy zing and anise-like crunch.

Ingredients:

• 2 blood oranges
• 1 ôrange
• 1 large fennel bulb
• 1 pinch sea salt
• 4 tablespoons olive oil
• 1/2 lemon, juice
• 1 pinch freshly ground pepper
• 1 garlic clove

Instructions:

1. Rinse the fennel bulb, halve it, and remove the core. Then place the halves flat side down and slice them thinly. Transfer to a bowl.
2. Peel the blood oranges as well as the other oranges.
3. Gently massage the fennel slices 2-3 times by hand until slightly softened. Add the orange segments, season with salt and pepper to your liking.
4. Grate or mince the garlic finely. Combine olive oil, lemon juice, orange juice, salt, pepper, and garlic (you can either blend all ingredients with an immersion blender or vigorously shake in a sealed mason jar). Tip: If using a mason jar, make sure to seal tightly and shake thoroughly. In this method, ensure to grate the garlic instead of crushing to avoid any remaining chunks.
5. Drizzle the prepared dressing over the salad and toss until well combined.

Summary:

• Calories: 769 kcal
• Fat: 55 g
• Protein: 8 g
• Carbs: 73 g
• Potassium: 1995 mg
• Magnesium: 93 mg