Christmas day for us is a day of grazing. My whole family are food lovers, so as much as there is excitement around presents, there is also a lot of anticipation for the feast ahead. Christmas lunch generally starts around mid-day with some simply prepared seafood – fresh prawns, oysters, and half shell scallops (this is my favourite way to eat them, recipe here). The main fare happens mid arvo with traditional meats but most of my time and effort in the kitchen goes into preparing beautiful sides, salads and sauces.
This fresh, flavour packed salad is a delicious accompaniment to Christmas meats. The fennel and mint as well as adding amazing flavour, are both brilliant digestive herbs so very helpful as part of a feast!!
1 small red onion, halved and thinly sliced
2 bulbs baby fennel, halved and thinly sliced
1 cup mint leaves, loosely packed
1 large orange, peeled, halved and thinly sliced
1 tablespoon natural yoghurt (or coconut yogurt for dairy-free)
2 tablespoons orange juice
1 tablespoon extra virgin olive oil
1 tablespoon red wine vinegar
Sea salt, good pinch
¼ teaspoon sweet paprika
You can bulk this salad out with shredded lettuce or baby spinach to make a bigger salad.
If oranges are out of season, replace with nectarines or peaches. Pomegranate pearls are also beautiful in this salad.
More delicious and easy to make sides and salads in my new ebook ‘Well Nourished Sides and Salads’ – available now! Click HERE for more.
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