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!!
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.
Orange, Fennel and Mint Salad
- 1 red onion/s (small) halved and thinly sliced
- 2 bulb/s fennel -halved and thinly sliced
- ½ bunch/s fresh mint leaves - leaves picked from stems
- 1 orange/s (large) peeled, halved and thinly sliced
- 1 tbsp full-fat natural yoghurt (or coconut yogurt for dairy-free)
- 2 tbsp orange juice
- 1 tbsp olive oil -extra virgin
- 1 tbsp red wine vinegar
- Pinch sea salt
- ¼ tsp sweet paprika
- 100 g baby spinach (approx. or any leafy green)
- Make your dressing by combining all of the ingredients together in a bowl and whisking to combine.
- Place the onion and fennel in a bowl and toss through half of the dressing. Allow to rest for 30 minutes (or more).
- Prepare your orange and mint leaves, arrange on top of the fennel and onion, drizzle with the remaining dressing and serve immediately.
- 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.