Fennel and Orange Salad

This Fennel and Orange Salad combines the crisp, anise-like flavor of fresh fennel with the bright, citrusy sweetness of oranges, creating a refreshing low-carb dish perfect for an Italian dinner. Finished with a drizzle of olive oil and a sprinkle of herbs, it’s both simple and elegant.

Ingredients

• Fennel bulb - 1 medium (about 200g)
• Orange - 1 large (about 200g)
• Extra virgin olive oil - 2 tablespoons (30ml)
• Fresh parsley - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon (15ml)
• Salt - 1/4 teaspoon (1.5g)
• Black pepper - 1/4 teaspoon (1g)

Steps

1. Trim the fennel bulb by removing the tough outer layers and cutting off the fronds, reserving a few for garnish.
2. Slice the fennel bulb thinly using a mandoline or sharp knife.
3. Peel the orange and cut it into segments, removing any seeds.
4. In a large bowl, combine the sliced fennel and orange segments.
5. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
6. Drizzle the dressing over the fennel and orange mixture, tossing gently to combine.
7. Sprinkle the chopped parsley and reserved fennel fronds on top for garnish.
8. Serve immediately as a refreshing side salad.

Nutrition

• Calories: 150
• Protein: 2 g
• Carbs: 12 g
• Fiber: 4 g
• Sugar: 6 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants and vitamin C from oranges.
• High in fiber, aiding digestion and promoting satiety.

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