Minted Orange Fennel Red Onion Salad
Bright, refreshing, and bursting with vibrant flavors, the Minted Orange Fennel Red Onion Salad is a delightful fusion of zesty citrus, crisp vegetables, and aromatic mint. Perfect for light lunches or elegant dinner parties, this no-cook recipe features juicy orange slices paired with thinly shaved fennel and red onion to create a balance of sweetness and tang. A drizzle of honey-lemon dressing, infused with extra virgin olive oil, enhances the natural flavors while offering a touch of decadence. Fresh mint leaves add a cooling herbal note that ties the dish together beautifully. Ready in just 20 minutes, this versatile salad is not only a feast for the palate but also a visually stunning centerpiece for any table. Keywords: orange fennel salad, refreshing mint salad, citrus and vegetable salad, no-cook recipes, quick salad recipes.
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Recipe Information
Ingredients
- 3 oranges
- 1 fennel bulb
- 0.5 red onion
- 0.25 cup fresh mint leaves
- 3 tablespoons extra virgin olive oil
- 1.5 tablespoons fresh lemon juice
- 1 teaspoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Peel the oranges, making sure to remove all the white pith. Slice them crosswise into 1/4-inch thick rounds, then cut each round into halves or quarters. Set aside.
Trim the fennel bulb by cutting off the stalks and fronds. Slice the bulb in half lengthwise, remove the tough core, and use a mandoline or sharp knife to slice it very thinly. Set aside.
Peel the red onion and slice it extremely thin using a mandoline or sharp knife. To reduce the sharpness, soak the slices in cold water for 5-10 minutes, then drain and pat dry.
Chop the fresh mint leaves into small pieces or keep them whole for garnish, depending on your preference.
In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and black pepper until emulsified to create the dressing.
In a large mixing bowl, combine the orange slices, fennel, red onion, and most of the chopped mint (reserve a little for garnish). Pour the dressing over the salad and toss gently to coat.
Transfer the salad to a serving platter or bowl. Garnish with the remaining mint leaves and serve immediately.
Nutrition Facts
Calories |
736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1316 mg | 57% | |
| Total Carbohydrate | 93.7 g | 34% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 57.7 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 506 mg | 39% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2211 mg | 47% | |
*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.
