Fennel and blood orange salad
Experience the vibrant flavors of fennel and blood orange in this refreshing salad. A delightful mix of crunchy, tangy, and zesty notes awaits!
Ingredients:
- 4 small blood oranges
- 2 fennel bulbs
- A handful of good quality olives, green or black
- 4 tablespoons extra virgin olive oil
- Pinch Sea salt
Instructions:
- Remove the skin and cut the oranges into small pieces, making sure to remove the white parts when necessary. Keep aside half an orange for the sauce. Cut the fennel into thin slices, using a mandolin if possible, or as thinly as you can manage. Keep some of the fennel greens for decoration.
- Mix the fennel, orange pieces, and olives in a bowl.
- In a separate small bowl, mix the juice from half an orange, the olive oil, and salt together until it becomes a smooth mixture. Pour this over the salad and add some fennel greens on top for decoration.
Summary:
- Calories: 822 kcal
- Fat: 57 g
- Protein: 10 g
- Carbs: 80 g
- Potassium: 2634 mg
- Magnesium: 119 mg