Print

Fresh Shaved Fennel and Orange Salad with Olives

fresh shaved fennel and orange salad - featured image
Print Recipe

A light, healthy, and flavorful salad featuring crunchy shaved fennel, sweet orange segments, and briny olives tossed in a simple lemon-olive oil dressing. Perfect for quick meals or as a refreshing side.

Ingredients

Scale
  • 1 large fennel bulb, trimmed and thinly shaved
  • 2 medium oranges, peeled and sliced into rounds or segments
  • 1/2 cup pitted and halved olives (Kalamata or green olives)
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • A handful of chopped fresh parsley or mint (optional)
  • Salt and freshly cracked black pepper, to taste
  • Optional: toasted pine nuts or sliced almonds for crunch
  • Optional: thinly sliced red onion or fennel fronds for aroma

Instructions

  1. Rinse the fennel bulb and trim off the stalks and fronds (reserve some fronds for garnish). Cut the bulb vertically in half, then thinly slice using a mandoline or sharp knife into paper-thin slices.
  2. Using a sharp paring knife, carefully peel away the outer skin and white pith from the oranges. Slice into rounds or cut between membranes to release individual segments, removing seeds if present.
  3. Pit and halve the olives if needed.
  4. In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, a pinch of salt, and freshly cracked black pepper. Adjust seasoning to taste.
  5. In a large bowl, combine shaved fennel, orange segments, and olives. Drizzle the dressing over and gently toss to coat evenly without bruising the fruit.
  6. Fold in chopped parsley or mint, and sprinkle with reserved fennel fronds or toasted nuts if using.
  7. Let the salad sit at room temperature for 10 minutes before serving to allow flavors to meld.

Notes

Soak shaved fennel in cold water for 10 minutes before tossing to mellow its sharpness and add extra crunch. Use quality olives like Kalamata for best flavor. Avoid overdressing; toss gently and taste as you go. Salad is best served fresh or within 2 days refrigerated. Let salad rest 10 minutes before serving to meld flavors.

Nutrition

Keywords: fennel salad, orange salad, healthy salad, quick salad, Mediterranean salad, olive salad, citrus salad, vegan salad, gluten-free salad

Find it online: https://tempotaste.com/fresh-shaved-fennel-and-orange-salad-recipe-easy-healthy-olive-salad/