Go Back
–+ servings
Shaved fennel, orange and olive salad
Print

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 1/2 centimeter (1/4 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