Salads can be the simplest or most complex of affairs. Personally I believe simple is always best. Fennel and oranges are superb at the moment and this is one of my ‘go to’ salads that is ready in minutes and provides a great alternative to leaf based recipes. This salad has a great fresh crunch and can be used as an alternative to coleslaw. Pair it with bean burgers or a bean salad for maximum nutrition.
Fennel & Orange Salad
2016-09-05 03:40:40
Ingredients
- 1 large fennel bulb
- 2 oranges
- 1 tablespoon extra virgin olive oil
- small bunch of mint
Instructions
- Thoroughly wash the fennel bulb and remove the stalks.
- Set aside a few fennel fronds.
- Using a mandolin slicer, slice the fennel bulb, arranging the slices on a serving plate.
- Cut the oranges by first removing the skin then cutting out segments from the membranes between each segment.
- Arrange the orange slices on top of the sliced fennel.
- Scatter with the reserved fennel fronts and a few mint leaves.
- Drizzle with the extra virgin olive oil.
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