Fennel shaved thin loses its bite and gains a crunch that pairs perfectly with citrus. This salad barely needs a recipe, just a mandoline or sharp knife, a good orange, and olive oil doing the real work as dressing. It's the kind of plate that tastes lighter than it looks and still fills you up.
Ingredients
- 1 large fennel bulb, shaved thin
- 2 oranges, segmented
- 1/4 red onion, thinly sliced
- 1/4 cup olives, pitted
- 2 tbsp fresh mint, torn
- 3 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper
Instructions
- Shave fennel as thinly as possible using a mandoline or sharp knife.
- Segment the oranges over a bowl to catch the juice.
- Combine fennel, orange segments, red onion, and olives in a bowl.
- Whisk olive oil, lemon juice, and reserved orange juice. Pour over salad and toss.
- Top with fresh mint and season to taste.
Nutrition Facts (per serving)
| Calories | 140 |
| Total fat | 9g |
| Total carbohydrates | 15g |
| Dietary fiber | 4g |
| Protein | 2g |
| Sodium | 180mg |
Why This Is Good for Your Gut
Fennel has traditional use as a digestive aid and contributes prebiotic fiber that feeds beneficial bacteria. Orange adds vitamin C and its own fiber, and olive oil supplies monounsaturated fat that research consistently ties to better heart health outcomes.
Let it sit ten minutes before serving so the fennel softens just slightly.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
