Fennel salad with oranges

Time

26 min

SErves

2

Calories

214 kcal

Carbs

29g

Protein

5g

Fat

8g

Ingredients

For the fennel and orange salad

  • 240 g fennel – cut into fine strips
  • 40 g dates, pitted – cut into fine strips
  • 1 tbsp finely chopped mint

For the dressing

  • 2 organic oranges
  • 1 tbsp olive oil, cold-pressed
  • 1 tbsp lemon juice, freshly squeezed
  • 1 tsp mustard
  • Crystal salt and pepper from the mill

Instructions

We served this crunchy fennel salad with a fruity fresh orange dressing – easy, quick, and delicious!

Step 1

First, grate 1 teaspoon from the zest of an orange and set aside for the dressing.

Step 2

Using a knife, cut off the top and bottom of both oranges and set the oranges upright.

Then carefully cut off the entire shell with the knife; follow the curves and completely remove the white part.

Step 3

Then fillet the flesh; only cut the fillets out of 1 ½ oranges;

Use half the orange for something else.

Step 4

Squeeze out the “skeleton” left over from the filleting and collect the juice in a salad bowl.

Then add all the other dressing ingredients – including the orange zest – and mix.

Fold in the dates, fennel and orange fillets.

Season with salt and pepper.

Step 5

Enjoy the fennel and orange salad sprinkled with mint.

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