Zesty Sicilian Orange and Fennel Salad

This Zesty Sicilian Orange and Fennel Salad combines vibrant flavors and colors for a refreshing accompaniment or light main dish.

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Prep Time 10

Total Time 10

Servings: 4 servings

Course: Salads

Cuisine: Mediterranean

Calories: 101

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

1 bulb Fennel Trimmed, sliced thinly
2 medium Oranges (Navel, Blood, or Cara Cara) Segmented, skin removed
1 small Shallot or Red Onion Finely minced
1/2 cup Kalamata Olives Pitted and halved
3 tablespoons Extra Virgin Olive Oil High-quality
2 tablespoons Lemon Juice Freshly squeezed
to taste Salt
to taste Pepper
1/4 cup Fresh Parsley Chopped

For Optional Add-Ins

1/4 teaspoon Red Pepper Flakes for heat
2 tablespoons Chopped Mint for added freshness

Equipment

Knife
Mandoline
Large Serving Bowl

Method

Step-by-Step Instructions

Prepare the Fennel: Trim the fennel bulb, removing the stalks and root end. Thinly slice the fennel into paper-thin pieces.
Segment the Oranges: Peel the oranges, removing all white pith. Slice between the membranes to segment.
Chop the Shallot and Olives: Finely mince the shallot or red onion. Halve the kalamata olives.
Combine the Base Ingredients: In a large serving bowl, mix sliced fennel, orange segments, minced shallot, and halved olives. Season with salt and pepper.
Dress the Salad: Drizzle with olive oil and lemon juice. Toss gently to combine.
Add Fresh Parsley and Garnishes: Sprinkle with parsley and optional garnishes like red pepper flakes or mint.

Nutrition

Serving: 1servingCalories: 101kcalCarbohydrates: 15gProtein: 1gFat: 5gSaturated Fat: 1gMonounsaturated Fat: 4gSodium: 150mgPotassium: 240mgFiber: 3gSugar: 7gVitamin A: 500IUVitamin C: 60mgCalcium: 50mgIron: 1mg

Notes

Best enjoyed fresh but can be prepped in advance; store components separately until serving.

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