Fennel, orange & kalamata olive salad
Delight in the refreshing flavors of fennel, tangy orange, and briny kalamata olives in this vibrant and zesty salad recipe. Perfect for a light and flavorful meal!
Ingredients:
- 1 fennel
- 2 navel oranges
- 1/3 cup Kalamata olives
- 1 handful very thinly-sliced red onion
- 90g baby arugula leaves
- 3 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar, more if desired
- Sea salt and freshly-cracked black pepper, to taste
Instructions:
- Peel off half of the skin from one of the oranges using a peeler. Put the peels into a small pot of boiling water. Let it cook for about 5 minutes, then drain and let it cool. Cut the peels into very thin strips. Set aside.Using a serrated knife, remove the remaining skin from both oranges. Ensure to take off the white membrane (pith) around the oranges as it can be bitter. Slice the oranges into thin round pieces and remove any seeds.Trim the bottom of the fennel and take off the outer layer or two. Cut the bulb in half and cut out the tough base of each half. Place the fennel halves on a cutting board, flat side down, and thinly slice them as much as possible.Combine arugula, fennel, and onion strips in a salad bowl. Pour in the oil, vinegar, salt, and pepper, then toss well. Arrange the orange slices on top, followed by the cooled orange peel strips and the Kalamata olives. Serve promptly.
Summary:
- Calories: 606 kcal
- Fat: 47 g
- Protein: 6 g
- Carbs: 49 g
- Potassium: 1183 mg
- Magnesium: 90 mg