The fennel and orange salad is a light, crisp, and refreshing side dish, perfect for pairing with fish, white meats, or enjoying on its own as a simple appetizer. The sweetness of oranges balances the crunchiness of fennel, while black olives add a savory touch. A quick and elegant dish, ready in under 10 minutes!
Vegetarian
Quick
Gluten-free
Lactose-free
👥 Servings: 4 people
💰 Cost: Low
⏱️ Preparation time: 10 min
⏱️ Cooking time: 0 min
🔋 Difficulty: Easy
Ingredients
For about 4 servings of fennel and orange salad:
- 2 fennel bulbs
- 2 sweet oranges
- 1 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- 10 pitted black olives, sliced into rings
- Salt and pepper to taste
- 1 tsp fennel seeds (optional)
Preparation
How to make fennel and orange salad:
- Prepare the ingredients: Wash the fennel bulbs, remove the tough outer layers, and slice them thinly using a sharp knife or mandoline. Peel the oranges and cut them into slices or segments, removing any seeds.
- Assemble the salad: Arrange the fennel slices in a serving dish, then add the orange slices and the sliced black olives.
- Dress the salad: Mix the lemon juice and extra virgin olive oil in a small bowl, season with salt and pepper, and drizzle over the salad.
- Serve and enjoy: Sprinkle with fennel seeds for extra aroma and serve immediately to retain freshness.
Sustainable Tips ♻️
Affordable and easy-to-find ingredients: Fennel and oranges are seasonal, inexpensive, and available in most supermarkets, making this salad perfect for students on a budget. Find out more about GreenMe.
Zero waste: Don’t throw away fennel fronds! They can be used to flavor soups, sauces, or herbal teas.
Meal prep-friendly: You can make this salad ahead of time and store it in the fridge for a quick meal between classes.
Add a protein boost: For a more filling meal, toss in some toasted walnuts or almonds for an extra crunch and nutritional value.
A simple, fresh, and budget-friendly dish—perfect for a quick and healthy meal! Enjoy!
