Moroccan Fennel Salad
Bright, refreshing, and bursting with warm spices, Moroccan Fennel Salad is a perfect fusion of vibrant citrus, crisp fennel, and aromatic herbs. This Mediterranean-inspired dish combines thinly sliced fennel bulbs and juicy orange segments with a zesty dressing of olive oil, lemon juice, honey, and earthy spices like cumin and coriander. Fresh parsley, mint, and toasted slivered almonds elevate the flavor profile, creating a salad that’s both light and deeply satisfying. Ready in just 15 minutes and requiring no cooking, this elegant yet simple recipe makes an ideal side dish for grilled meats or a stand-alone vegetarian option. Serve it chilled to let the bold flavors meld, and garnish with fennel fronds for a touch of extra elegance. Perfect for healthy eating, this gluten-free and nutrient-packed salad brings Moroccan flair to your table!
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Recipe Information
Ingredients
- 2 whole fennel bulb
- 2 whole orange
- 1 whole lemon
- 3 tablespoons olive oil
- 2 tablespoons fresh parsley
- 2 tablespoons fresh mint
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon honey
- 2 tablespoons slivered almonds
Instructions
Trim the fennel bulbs by removing the stalks and fronds. Reserve some fronds for garnish if desired. Slice the bulbs thinly using a sharp knife or mandoline and place them in a large mixing bowl.
Peel the oranges carefully, removing both the peel and the white pith. Segment the oranges by cutting between the membranes, and add the segments to the bowl with the fennel. Squeeze any remaining juice from the membranes into the bowl.
Juice the lemon and set aside 2 tablespoons of the juice for the dressing.
In a small bowl, whisk together the olive oil, reserved lemon juice, ground cumin, ground coriander, honey, salt, and black pepper to create a tangy Moroccan-inspired dressing.
Chop the fresh parsley and mint finely, and add them to the fennel and orange mixture.
Pour the dressing over the salad and toss gently to combine, ensuring all the ingredients are evenly coated.
Toast the slivered almonds in a dry skillet over medium heat for 2-3 minutes until golden and fragrant. Let cool slightly and sprinkle over the salad.
Garnish with reserved fennel fronds, if desired. Serve immediately or chill for up to 1 hour before serving to let the flavors meld.
Nutrition Facts
Calories |
1041 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.7 g | 93% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1447 mg | 63% | |
| Total Carbohydrate | 93.6 g | 34% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 51.2 g | ||
| Protein | 23.0 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 616 mg | 47% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 3207 mg | 68% | |
*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.
