Fennel Orange and Olive Salad
Bright, refreshing, and bursting with Mediterranean flavors, this Fennel Orange and Olive Salad is a stunning combination of crisp textures and vibrant tastes. Thinly sliced fennel lends a crunchy, anise-like sweetness, while juicy navel orange segments add a burst of citrusy brightness. The savory richness of kalamata olives balances the flavors beautifully, and a honey-lemon olive oil dressing ties everything together with a perfect balance of sweet and tangy notes. To finish, fresh mint adds a fragrant, herbal touch that elevates this simple yet sophisticated salad. Ready in just 20 minutes with no cooking required, this dish is ideal as a light appetizer, refreshing side, or elegant addition to any Mediterranean-inspired menu. Perfect for those seeking a healthy, easy-to-make recipe packed with color, taste, and nutrition!
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Recipe Information
Ingredients
- 2 large fennel bulb
- 3 medium navel oranges
- 0.5 cup kalamata olives (pitted and halved)
- 3 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 3 tablespoons fresh mint leaves
Instructions
Trim the fennel bulbs, removing the stalks and any tough outer layers. Reserve the fronds for garnish if desired. Slice the fennel bulbs very thinly using a mandoline or a sharp knife.
Peel the oranges, removing both the skin and white pith. Using a sharp knife, cut the oranges into segments by slicing between the membranes. Save any juice that collects during this process in a bowl.
In a small bowl, whisk together the reserved orange juice, olive oil, lemon juice, honey, salt, and black pepper to create the dressing.
In a large bowl, combine the sliced fennel, orange segments, and kalamata olives.
Pour the dressing over the salad and toss gently to combine, ensuring the ingredients are evenly coated.
Chop the fresh mint leaves finely and sprinkle them over the salad for a fresh, herbal note.
Serve immediately or chill in the refrigerator for up to 1 hour before serving. Garnish with reserved fennel fronds for added presentation if desired.
Nutrition Facts
Calories |
1113 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.7 g | 92% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3168 mg | 138% | |
| Total Carbohydrate | 126.2 g | 46% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 75.0 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 626 mg | 48% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 3612 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
