Fennel and Orange Salad

15 mins

Shop IngredientsAdd all to cart
Onion, garlic bulbs, garlic cloves, black peppercorns, and green herbs arranged on a white background.

Ingredients

  • 3-4 navel oranges  
  • 1-2 fennel bulbs
  • ½ red onion 
  • A handful of fresh mint leaves
  • Tru Star roasted hazelnuts
  • Extra virgin olive oil
  • Salt, pepper, and oregano to taste
  • Red pepper flakes (Optional)

‍

Light beige cooking pot with a black lid knob and gray handles on each side.

Cooking Guide

  1. Prepare the Ingredients:
       
    • Carefully peel and slice the oranges (save one for using for juice)
      •  
    • Thinly slice the fennel bulb (they don't have to be even!)
      •  
    • Thinly slice the red onion
      •  
    • Chop the fresh mint leaves.
    2.  
  2. Assemble the Salad:
       
    • In a large bowl, gently combine the sliced oranges, fennel, and red onion.
      •  
    • Add the chopped mint leaves.
    3.  
  3. Dress the Salad:
       
    • Add in olive oil,  juice of one of the oranges, salt, pepper, oregano (crushing between your fingers as you add it), and red pepper flakes if using.
      •  
    • Gently stir to coat 
    4.  
  4. Top
       
    • Crush or chop the roasted hazelnuts and top salad
    5.  
  5. Serve:
       
    • Serve the salad immediately for the best flavor and texture.

‍