Recipe type: salad

Prep time: 20 min

Total time: 20 min

Serves: 4

This salad is refreshing and delicious no matter the season. Fennel paired with orange will be light and tasty!

Fennel is an amazing vegetable with amazing health benefits. Fennel has a long history of being used to treat a variety of gut and digestive problems. It’s rich in vitamin, mineral, including phosphate, calcium and vitamin K.

This recipe also calls for orange zest, along with the juice and orange segments. Use the zest without fear, as these oranges are grown organically!

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ingredients

¼ cup hazelnuts or walnuts

1 fennel bulb, leaves and stems trimmed off

2-3 large oranges

½ red onion, sliced thinly

2 tbsp extra virgin olive oil

1 tsp orange or lemon zest

Chopped greens for your salad

instructions

Place nuts in a dry skillet and cook over medium heat, stirring to toast, 3-4 minutes. Let cool. If using hazelnuts, roll around in a dishcloth to discard any loose skins. Coarsely chop nuts; set aside.

Slice ½ inch from the bottom of the fennel and discard. Slice fennel very thin with a knife or mandoline. Toss in a serving bowl with salt, pepper and juice from 1 orange.

Trim all peel and pith from oranges. Holding peeled fruit over bowlcontaining fennel, use a sharp knife to cut sections from orange membrane and let them drop into the bowl. Squeeze remaining membrane over bowl to sprinkle salad with remaining juice, discard membrane. Add onion slices, olive oil and reserved nuts. Toss gently. Serve over salad greens. Sprinkle with zest. Yum!

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