Fennel, orange and oil cured olive salad

Indulge in the vibrant combination of fresh fennel, zesty orange, and robust oil-cured olives. This salad is a symphony of flavors that will tantalize your tastebuds.

Ingredients:

• 2 fennel bulbs
• 2 clementines
• 1 blood orange
• 1 sprig mint, torn in small pieces
• 1 dash red pepper flakes
• 1/2 cup oil cured olives, chopped
• 1 tablespoon lemon juice
• 1 tablespoon olive oil

Instructions:

1. Cut off the stalks and fronds from the fennel bulbs, and remove any tough outer leaves. Cut the bulbs in half lengthwise, then slice them horizontally. Peel and slice the clementines and blood orange into segments.
2. Combine the sliced fennel, citrus fruits, chopped olives, red pepper flakes, olive oil, lemon juice, and mint in a large bowl. Mix well and serve.

Summary:

• Calories: 478 kcal
• Fat: 22 g
• Protein: 9 g
• Carbs: 73 g
• Potassium: 2469 mg
• Magnesium: 112 mg