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–+ servings
Orange fennel and mint - This Orange, Fennel and Mint Salad is a fresh, delicious accompaniment to rich meats or a heavy meal. Mint and fennel are fabulous digestive herbs.

Orange, Fennel and Mint Salad

Prep Time: 15 minutes
Total Time: 15 minutes
Course: Salad
Servings: 4
Simple, clean flavours that compliment many meals and meats, this Orange, Fennel and Mint Salad is easy to make and super delicious.

Ingredients

  • 1 red onion/s (small) halved & thinly sliced
  • 2 bulb/s fennel -halved & thinly sliced
  • ½ bunch/s fresh mint leaves - leaves picked from stems
  • 1 orange/s -peeled, halved & thinly sliced

Dressing

  • 1 tbsp natural, Greek or coconut yoghurt
  • 2 tbsp orange juice
  • 1 tbsp extra virgin olive oil -extra virgin
  • 1 tbsp red wine vinegar
  • Pinch sea salt
  • ¼ tsp sweet paprika

Optional:

  • 100 g baby spinach (approx. or any leafy green)

Instructions

  • 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.

TIP-

  • 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.

Notes

Onion-free

Replace the onion with four radishes, sliced thinly.

Dairy-free and vegan

Replace the natural yoghurt with coconut yoghurt (or cashew nut cream).
 

I'd love to hear how you enjoy this salad. Post a comment and rate this recipe below.