Fennel and Orange Salad


Enjoy the heart-healthy benefits of fennel.

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Fennel and Orange Salad
Recipe Type: Salad
Author: Carol D’Anca
Serves: Serves 2
Enjoy the health benefits of fennel’s fiber, potassium, folate, vitamin C, vitamin B6 and phytonutrient content in this delicious salad recipe. Fennel’s significant amount of fiber lowers the total cholesterol in the blood, thereby decreasing the risk of heart disease.
  • 2 large oranges (blood oranges, if possible; navel are OK)
  • 1 head of young fennel, preferably with green tops
  • 1 red onion, sliced thin
  • Dry-cured Sicilian black olives
  • Juice of 1 orange, freshly squeezed
  • Pinch of sea salt
  • 1 tablespoon olive oil (optional)
  1. Peel the two oranges; also cut off the bitter pith. Cut off a small slice from the top and bottom of each orange. Using a sawing motion with a sharp serrated knife, slice each orange into thin rounds. Place slices on plates.
  2. Cut off the green tops of the fennel; reserve for garnish. Finely slice the fennel bulb lengthwise.
  3. Add slices of red onion and olives.
  4. Finish by drizzling with the fresh-squeezed orange juice; salt to taste. Add olive oil, if desired.

Adapted from a recipe by Carol D’Anca in Real Food for Healthy People (Food Not Meds, 2015), foodnotmeds.com. Photo by Glenn Scott.


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