Fresh Fennel Orange Salad
Drizzled with a garlicy Mediterranean lemon dressing, this fresh fennel and orange salad is the perfect side to chicken, fish, or your protein of choice. Ready in just 10 minutes! If you've made my ladolemono dressing and have some already on hand, you can use it in place of the dressing here.
- Prep time
- 10 min
- Cook time
- 31 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 2 navel oranges, (peeled and thinly sliced into rounds)
- 1 grapefruit, (peeled and sliced into round)
- 1 small fennel, (halved and thinly sliced)
- 2 cup spring mix or salad greens of your choice
- 2 shallots, (halved and thinly sliced)
- Extra Virgin Olive Oil,
- Juice of 1 lemon
- 2 garlic cloves, (minced)
- 1 tsp sumac
- 1 tsp dried oregano
- Kosher salt and black pepper
Instructions
- 1
Assemble the salad. Add the spring mix (or other salad greens of your choice) to a large bowl. Add the chopped fennel and shallots. Lastly, add the navel orange and grapefruit.
- 2
Make the dressing. Combine 3 to 4 tablespoons of olive oil with the lemon juice, minced garlic, sumac, dried oregano, and some kosher salt and black pepper in a measuring jug and stir/whisk to combine.
- 3
Serve. Pour the dressing over the salad and gently toss to combine. Transfer to as serving bowl or platter to serve.