Fennel Orange Salad
This fennel orange salad with toasted hazelnuts comes with a light dressing and is super quick to make, healthy, fresh, and delicious.
- 2 tbsp orange juice
- 2 tbsp olive oil
- 1 tsp maple syrup
- salt & pepper to taste
Roughly chop and toast the hazelnuts in a skillet over medium heat until golden brown and fragrant.
Slice the fennel very thin using a mandolin slicer or sharp knife. Peel and slice the oranges. Arrange in a large bowl and top with the toasted hazelnuts.
In a small bowl, whisk together all dressing ingredients and drizzle over the salad. Toss and serve!
Add one tablespoon of vinegar and one teaspoon of mustard for a tangy taste!
Go for a fennel with fronds, roughly chop them and add it to the salad.
Leftovers can be stored in the refrigerator for up to 2 days.
Calories: 166kcal | Carbohydrates: 15g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Sodium: 31mg | Potassium: 429mg | Fiber: 4g | Sugar: 8g | Vitamin A: 243IU | Vitamin C: 47mg | Calcium: 63mg | Iron: 1mg