Fennel, orange and parsley salad

Fennel, orange and parsley salad

By
From
Fabulous Food, Minus the Boombah
Serves
2
Photographer
Mark Roper

This has crunch, tang and colour – everything you’re after in a salad. The aniseedy fennel adds a point of difference.

Ingredients

Quantity Ingredient
1 fennel bulb, top trimmed and outer layers removed
1 orange, peeled and pith removed, thinly sliced
10 black olives
1 cup flat-leaf parsley leaves
1 tablespoon extra-virgin olive oil
1 lemon, juice
salt and freshly ground pepper

Method

  1. Cut the fennel crosswise into thin slices. Place in a bowl with the orange slices, olives and parsley, and drizzle with the oil and lemon juice. Toss gently and season with salt and pepper. Serve immediately.
Tags:
health
diet
low-fat
low fat
healthy
nutritional
weightloss
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