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Shaved fennel, orange and olive salad
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Fennel, Sliced Orange and Olive Salad

Almost any tasty olive is great in this salad!
Course Salad
Cuisine Italian
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 154kcal
Author Wendy

Ingredients

  • Two fennel bulbs cored and thinly sliced using a mandolin
  • Juice of one medium lemon
  • Two oranges peeled and thinly sliced
  • 15 Black Gaeta olives or other tasty olives pitted
  • 60 milliliters Olive oil
  • Salt to taste
Metric - U.S. Customary

Instructions

  • Place the fennel in a bowl and toss well with the lemon juice. That will keep the fennel from turning brown.
  • Peel the oranges using a sharp knife, making sure all the white pith is removed.
  • Cut the oranges in half, then slice each half into ½ centimeter (¼ inch) wide slices.
  • Toss the oranges, fennel and olives together with the olive oil.
  • Place in a serving bowl, salt to taste and serve.

Nutrition

Serving: 75g | Calories: 154kcal | Carbohydrates: 1g | Protein: 1g | Fat: 17g | Saturated Fat: 2g | Sodium: 234mg | Fiber: 1g | Sugar: 1g | Vitamin A: 59IU | Calcium: 8mg | Iron: 1mg