Crunchy fennel and juicy orange segments are complemented by fresh mint and a light lemon vinaigrette in this refreshing salad.
Serves 4 to 6.
Prep Time: 10 minutes
Ingredients:
- 2 fennel bulbs, trimmed and sliced lengthwise
- 4 seedless oranges, sectioned
- 30 fresh mint leaves, rinsed, dried, and sliced
- 2 Tablespoons extra-virgin olive oil
- Juice of one lemon
- Freshly ground black pepper and sea salt to taste.
Preparation:
In a large bowl, combine the fennel, orange segments, and mint.
Drizzle with the olive oil, then the lemon juice, and toss together gently with salad tongs or clean hands. Season to taste with freshly cracked black pepper and sea salt.
Transfer to a serving dish if desired, and enjoy!
Tip: Check out this link for instructions on how to segment citrus.
