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Healthy Fennel Arugula Orange Red Onion Salad Recipe

Fennel Arugula Orange Salad

Fennel is crunchy, has a mild licorice taste, and pairs well with the peppery arugula and sweet orange. Cured olives and lemon juice bring the saltiness and offset the oranges, while the crisp red onion helps tie it all together. Eat by itself or pair with an Italian feast!
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Ingredients Method Notes

Ingredients
  

  • 2 fennel bulbs thinly sliced
  • 4-6 cups arugula
  • 1/2 large red onion thinly sliced
  • 3 oranges peels and pith removed, sliced
  • 1/3 cup cured pitted olives whole or halved
  • 2 lemons juiced
  • 1/4 cup extra virgin olive oil
  • sea salt & ground pepper to taste

Method
 

  1. Cut the top part off of the bulb of fennel and slice the entire bulb width-wise into thin slices. Pieces will break apart naturally due to the nature of fennel. Set aside.
  2. Thinly slice the red onion the entire width as well. Leave the pieces whole or slice in half and set aside.
  3. Use a large sharp knife to cut off the peel and pith (outer white skin) of the oranges. Cut the oranges width-wise into slices and then quarter each slice if you want smaller pieces.
  4. Either add the arugula, fennel, red onion, oranges and olives to a large bowl and mix everything lightly with your hands or layer everything on a large serving platter.
  5. Whisk the lemon juice, olive oil, salt and pepper together and either toss together in the large bowl or drizzle over the prepared salad platter. ENJOY!

Notes

Gluten-Free | Dairy-Free | Plant-Based | Vegan | Medical Medium Compliant Friendly Recipe