Ensalada de Hinojo

Ensalada de Hinojo is a refreshing Spanish salad that combines the crispness of fennel with the sweetness of oranges and the tang of olives, making it a perfect light dish. This salad is not only vibrant but also packed with flavors that awaken the palate.

Ingredients

• Fennel bulb - 1 medium (about 200g)
• Navel orange - 1 large (about 200g)
• Black olives (pitted) - 50g
• Red onion - 1/4 medium (about 30g)
• Fresh parsley - 2 tablespoons, chopped
• Olive oil - 2 tablespoons
• Red wine vinegar - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Begin by trimming the fennel bulb, removing the fronds, and slicing it thinly using a mandoline or a sharp knife.
2. Peel the navel orange, removing all the white pith, and slice it into rounds. Cut those rounds into quarters.
3. Thinly slice the red onion and set aside.
4. In a large bowl, combine the sliced fennel, orange pieces, red onion, and black olives.
5. In a small bowl, whisk together the olive oil, red wine vinegar, salt, and black pepper to create the dressing.
6. Pour the dressing over the salad and gently toss to combine all the ingredients evenly.
7. Garnish with chopped fresh parsley before serving. Enjoy!

Nutrition

• Calories: 180
• Protein: 2 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10.5 g
• Water: 0.2 L

Health Benefits

• Fennel is rich in dietary fiber, aiding digestion and promoting gut health.
• Oranges are high in vitamin C, boosting the immune system and promoting healthy skin.

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