Orange and fennel salad

Tangy oranges and aromatic fennel combine in this refreshing salad. Enjoy the crisp, citrus flavors and the hint of licorice in every bite.

Ingredients:

• 1/2 large fennel bulb, trimmed, peeled and very thinly sliced
• 3 oranges (I used a combination of Moro and Cara Caras
• 3 tablespoons minced fresh parsley
• 1 tablespoon olive oil
• juice from 1/2 lemon or Meyer lemon
• coarse sea salt and freshly ground black pepper

Instructions:

1. Peel the oranges with a sharp knife, ensuring that all the white pith is removed. Slice the oranges horizontally, then halve each slice. Discard any seeds.
2. Place the fennel and orange slices on a plate, sprinkle parsley over the top. Drizzle with olive oil and lemon juice, then add salt and pepper to taste.

Summary:

• Calories: 366 kcal
• Fat: 14 g
• Protein: 6 g
• Carbs: 62 g
• Potassium: 1444 mg
• Magnesium: 75 mg