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Zesty Sicilian Orange and Fennel Salad

Zesty Sicilian Orange and Fennel Salad for a Fresh Twist

This Zesty Sicilian Orange and Fennel Salad combines vibrant citrus and crisp fennel, making it a refreshing appetizer or light meal.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Mediterranean
Calories: 101
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 bulb Fennel Adds crispness and a mild licorice flavor; substitute celery or cucumber if unavailable.
  • 2 pieces Oranges (Navel, Blood, or Cara Cara) Offers sweetness and juiciness; mix varieties for added flavor.
  • 1 small Shallot or Red Onion Introduces sharpness; soak red onion in cold water if you prefer a milder taste.
  • 1/2 cup Kalamata Olives Halved; provides brininess to balance citrus sweetness.
  • 1/4 cup Fresh Parsley Enhances freshness and color; feel free to swap in mint or arugula for a twist.
For the Dressing
  • 1/4 cup Extra Virgin Olive Oil Boosts flavor with depth; avocado oil can be an excellent neutral substitute.
  • 2 tablespoons Lemon Juice Brightens the dish; fresh is best, but white wine vinegar or orange juice are handy alternatives.
  • to taste Salt and Pepper Amplifies all flavors; start lightly because of the saltiness of the olives.
Optional Add-Ins
  • 1/4 teaspoon Red Pepper Flakes For a touch of heat.
  • 2 tablespoons Chopped Mint Offers a refreshing twist.

Equipment

  • mandoline
  • mixing bowl
  • sharp knife

Method
 

Preparation Steps
  1. Trim the fennel bulb, remove any tough outer layers, and slice thinly using a mandoline or sharp knife.
  2. Peel the oranges, removing the bitter pith, and segment them into juicy pieces.
  3. Mince the shallot finely and halve the kalamata olives.
  4. In a large mixing bowl, combine the sliced fennel, orange segments, minced shallot, and halved olives.
  5. Drizzle with olive oil and lemon juice, then sprinkle with salt and pepper to taste.
  6. Toss the salad gently to combine without bruising the orange segments.
  7. Transfer to a serving dish and garnish with parsley; add optional red pepper flakes or mint if desired.
  8. Let the salad chill in the refrigerator for about 15 minutes before serving.

Nutrition

Serving: 1salad servingCalories: 101kcalCarbohydrates: 10gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 100mgPotassium: 200mgFiber: 2gSugar: 5gVitamin A: 2IUVitamin C: 35mgCalcium: 4mgIron: 2mg

Notes

This salad is best enjoyed fresh but can be stored in the fridge for up to 3 days if kept in an airtight container. Keep dressing separate until ready to serve.

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