Description
Healthy fennel apple orange salad tossed in a light lemon vinaigrette. The perfect outdoor summer salad!
Ingredients
Scale
- 1 bulb fennel
- 1 green apple, peeled and cored
- 1 navel orange, peeled and segmented (keep the membrane)
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- Handful flat leaf parsley, chopped
- Freshly ground black pepper
Instructions
- Trim the fennel bulb, cut in half and slice into thin half moons.
- Thinly slice the green apple.
- In a mixing bowl, add the sliced fennel, green apple and orange segments.
- In another small mixing bowl, squeeze the excess orange juice from the membrane, add lemon juice, olive oil and salt. Stir well and add to the fennel salad. Add parsley and ground pepper, toss well and serve.
Notes
This salad is best when eaten fresh.
Nutrition
- Serving Size: 1 serving
- Calories: 209
- Sugar: 14.3g
- Sodium: 644mg
- Fat: 14.4g
- Saturated Fat: 2.1g
- Unsaturated Fat: 1.6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4.7g
- Protein: 1.6g
- Cholesterol: 0mg
