Healthy fennel apple orange salad tossed in a light lemon vinaigrette. The perfect outdoor summer salad!
Prep Time:10 minutes
Total Time:10 minutes
Yield:4 people 1x
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
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.