Citrus fennel salad

Discover the vibrant flavors of our citrus fennel salad, boasting zesty citrus notes, crisp fennel, and a medley of fresh, colorful ingredients. Refreshing and delightful!

Ingredients:

• 1 bulb fennel, trimmed
• 3/4 teaspoon kosher salt 
• 1 teaspoon grated orange zest (1 small orange) 
• 2 tablespoons orange juice (1/2 orange) 
• 2 tablespoons apple cider vinegar 
• 3 cups baby arugula
• 1/2 cup pitted Kalamata olives, roughly chopped 
• 1 apple, such as Pink Lady, diced 
• 2 tablespoons extra-virgin olive oil 

Instructions:

1. To make the pickled fennel: Cut the fennel bulb into quarters and remove the core. Thinly slice it into small pieces. Combine the fennel with salt, orange zest, orange juice, and cider vinegar in a medium bowl. Cover the bowl with plastic wrap and let it rest at room temperature for around 15 minutes. The pickled fennel can now be used immediately or stored in the fridge for up to a week.
2. For the salad: Mix arugula, olives, apples, pickled fennel including the liquid, and olive oil in a large bowl. Gently toss the ingredients together using your hands or a wooden spoon.

Summary:

• Calories: 510 kcal
• Fat: 35 g
• Protein: 5 g
• Carbs: 51 g
• Potassium: 1331 mg
• Magnesium: 66 mg