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🍽️ Fresh Fennel-Orange Salad with Olive Dressing

208 kcal · 30 min · 4 servings

Ingredients

• 2 bulbs fennel
• 4 oranges
• 2 red onions
• 1 tbsp honey
• 4 tbsp balsamic vinegar
• 2 tbsp olive oil
• salt
• 100 g black olives (pitted to taste)
• pepper (ground)

Instructions

1. 1. Wash the fennel bulbs thoroughly and pat them dry with a kitchen towel.
2. 2. Carefully pluck off the green fennel fronds and set them aside for later.
3. 3. Slice off a thin piece from the hard base at the bottom of the fennel.
4. 4. Slice or shave the fennel into very thin slices using a sharp knife.
5. 5. Peel the oranges completely, removing the white bitter pith as well.
6. 6. Cut the fruit flesh segments out of the membranes.
7. 7. Catch the released orange juice in a bowl.
8. 8. Squeeze the juice from the remaining orange peels and scraps.
9. 9. Peel the onions and cut them in half.
10. 10. Slice the onion halves into thin slices.
11. 11. Whisk the collected orange juice with honey, balsamic vinegar, and olive oil.
12. 12. Season the vinaigrette with salt and pepper to taste.
13. 13. Toss the fennel slices, orange segments, and onion slices together gently in a bowl.
14. 14. Reserve some of the fennel fronds for garnishing.
15. 15. Finely chop the remaining fennel fronds.
16. 16. Divide the salad onto plates and add the olives.
17. 17. Drizzle the vinaigrette over the salad.
18. 18. Sprinkle the chopped fennel fronds over the salad.
19. 19. Serve the salad immediately.

Nutrition per serving

• kcal: 208
• Protein: 4 g · Fett/Fat: 9 g · Carbs: 25 g