Makes 6 side-dish servings
- 2 large oranges
- 1 large bulb fennel, halved lengthwise, cored and very thinly sliced crosswise
- 1/2 cup very thinly sliced red onion
- 1/3 cup packed fresh mint leaves, torn
- 1/8 teaspoon fine sea salt
- 1/8 teaspoon cracked black pepper
- 2 tablespoons extra virgin olive oil
- 1/2 cup pitted brine-cured black olives (such as kalamata), quartered
- Using a sharp knife, cut peel and pith from oranges. Working over a large bowl, cut between membranes to release segments. Squeeze the membranes to release any remaining juice into the bowl.
- To the oranges, add fennel, red onion, mint, salt, pepper and oil, gently tossing to combine. Sprinkle with olives.
tip^To prepare the fennel bulb, trim off the tough stalks from the top and the bottom root end before cutting the bulb in half. Chop any feathery fronds from the stalks and sprinkle on top of the salad with the olives, if desired. If the outer layers of the bulb are tough and stringy, you can discard them or peel off the outer layer with a sharp vegetable peeler.
Nutrients per serving
Total fat 6 grams
Saturated fat 1 grams
Cholesterol 0 milligrams
Sodium 151 milligrams
Carbohydrate 12 grams
Fiber 3 grams
Protein 1 gram
Calcium 60 milligrams
Iron 0.8 milligrams
Image credit: Colin Erricson / www.robertrose.ca