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fennel salad recipe
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Fennel and Orange Salad

Enjoy the heart-healthy benefits of fennel.
Course: Salad
Keyword: fennel, orange, salad
Servings: 2
Author: Carol D'Anca



  • 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)


  • 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.
  • Cut off the green tops of the fennel; reserve for garnish. Finely slice the fennel bulb lengthwise.
  • Add slices of red onion and olives.
  • 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.