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🥗 Fresh Fennel, Orange, and Apple Salad

207 kcal · 30 min · 4 servings

Ingredients

• 800 g young fennel
• 2 oranges
• 0.5 tsp brown maple syrup
• 4 tbsp argan oil
• 2 tbsp white apple cider vinegar
• salt
• 1 red onion
• 1 apple
• mint (for garnish)

Instructions

1. 1. Thoroughly wash the fennel under running water.
2. 2. Cut the fennel in half.
3. 3. Remove the hard bottom core if present.
4. 4. Slice the fennel halves into very thin slices or use a mandoline.
5. 5. Set aside the green fennel fronds for garnish.
6. 6. Peel the oranges completely to remove all white pith.
7. 7. Carefully cut out the orange flesh segments.
8. 8. Squeeze the remaining orange peels and fibers to extract the juice.
9. 9. Whisk the orange juice with maple syrup, oil, and vinegar in a bowl.
10. 10. Season the dressing with salt to taste.
11. 11. Add the sliced fennel to the dressing.
12. 12. Let the fennel marinate in the dressing for about 15 minutes.
13. 13. Peel the onion and cut it in half.
14. 14. Cut the onion into very thin wedges.
15. 15. Remove the core from the apple.
16. 16. Cut the apple into thin, small pieces.
17. 17. Add the onion wedges and apple pieces to the fennel salad.
18. 18. Set aside the orange segments for later.
19. 19. Mix all ingredients well together.
20. 20. Taste the salad and adjust seasoning with salt and other spices.
21. 21. Add the orange segments to the salad and reserve some for garnish.
22. 22. Plate the salad on serving dishes.
23. 23. Garnish the salad with the reserved fennel fronds and mint.
24. 24. Serve the salad immediately.

Nutrition per serving

• kcal: 207
• Protein: 4 g · Fett/Fat: 11 g · Carbs: 23 g