Vibrant Fennel Blood Orange Salad

Fennel and Blood Orange Salad

Hey foodies! Today, I am excited to share a refreshing and colorful salad recipe that perfectly captures the vibrant flavors of the season. With crunchy fennel, juicy blood oranges, and a zesty dressing, this salad is a delightful mix of sweet and savory that will brighten up any meal.

Ingredients:

• 1 medium fennel bulb, sliced
• 2 blood oranges, peeled and sliced
• 100g baby arugula
• 50g black olives, pitted and halved
• 50g feta cheese, crumbled
• 3 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1 tbsp honey
• to taste

Kitchen Tools:

• chef’s knife
• cutting board
• mixing bowl
• whisk

To start, thinly slice the fennel bulb and place it in a large mixing bowl. Peel the blood oranges and slice them into rounds, adding them to the bowl. Toss in the baby arugula, black olives, and crumbled feta cheese.

In a separate small bowl, whisk together the extra virgin olive oil, lemon juice, honey, salt, and pepper to create the dressing. Drizzle the dressing over the salad ingredients and gently toss everything together until well coated.

The salad is now ready to serve! The crunchy fennel, sweet blood oranges, salty olives, and creamy feta cheese come together beautifully with the zesty dressing for a burst of flavors in every bite.

This recipe serves 4 people, with each serving weighing approximately 200g. One serving of this delicious fennel and blood orange salad is about 180 calories.

One tip to make this salad even more flavorful is to let it sit in the refrigerator for about 30 minutes before serving. This will allow the flavors to meld together and intensify, giving you an even tastier dish.

I hope you enjoy making and indulging in this vibrant fennel and blood orange salad. Feel free to customize it with your favorite ingredients and make it your own. Bon appétit!