Citrus Fennel Salad (Edit recipe)

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Fennel used to be one of those things I did not enjoy as a kid but now that I am older, I love it! It's the perfect salad to serve along with a heavy meal because it helps you digest. Not to mention, it's a few ingredients and it's super easy to make.

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PREP TIME

15 minutes

COOK TIME

—

INGREDIENTS

10

Serves: 3

Ingredients

Dressing

0.333 cup Extra Virgin Olive Oil, (I used Zoë Olive Oil Brand)
2 Tbsp Salt and Pepper, (to taste)
2 whole Lemon, (juiced)

Salad Base

1 whole Fennel, (reserve the tops of the fennel and chop them)
2 whole Clementine, (skinned and chopped)
6 whole Green Olives, ( I used Zoë Olive Oil Brand Lemon Stuffed)
3 Tbsp Organic Balsamic Glaze, ( I used Zoë Olive Oil Brand)
5 Tbsp Pistachios, Raw, (crushed)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Wash, dry and slice your fennel using a mandolin (removing the core/reserving the top of the fennel) and set aside
Slice the tops of the fennel and set aside
Slice your olives and set aside
Skin and chop clementines (it might take awhile but it's worth it)
In a medium-sized bowl combine extra virgin olive oil, salt and pepper to taste and lemon juice - mix well
Add fennel, pistachios, olives, clementines and tops of the fennel to the dressing
Top off the fennel mixture with orange balsamic
Serve room temperature and enjoy!

Notes

Can stay in the fridge for a couple of days in an air-tight container.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	293
Fat:	25 g
Carbohydrates:	18 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	2317 mg
Fiber:	3 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.