Orange, fennel and mint salad

Orange, Fennel and Mint Salad Recipe

This fresh, flavour-packed salad is a delicious accompaniment to heavier Spanish stews and braises. Oranges always remind me of my time travelling through Spain and, combined with fennel and mint, they make a salad that has become a firm family favourite.

Serves: 2 as a side salad

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Orange, Fennel and Mint Salad Recipe

By: Meg Thompson

This fresh, flavour-packed salad is a delicious accompaniment to heavier Spanish stews and braises.


Servings

Prep time

Cook time

Recipe


Ingredients

  • Dressing
  • 1 tbsp natural yoghurt (or coconut yoghurt)
  • 2 tbsp orange juice
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp red-wine vinegar
  • Pinch sea salt
  • ¼ tsp sweet paprika

  • 1 small red onion, halved & thinly sliced
  • 2 bulbs baby fennel, halved & thinly sliced
  • 1 large orange, peeled, halved & thinly sliced
  • 1 loosely packed cup mint leaves

Method


  • Combine all dressing ingredients in bowl and whisk to combine.
  • Place onion and fennel in another bowl and toss through half of the dressing. Allow to rest for 30 mins.
  • Arrange orange and mint leaves on top of fennel and onion, drizzle with remaining dressing and serve immediately.
  • Tip: Bulk up this salad by adding lettuce or baby spinach.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Meg Thompson

Meg Thompson

Meg Thompson is a practising naturopath, cook, mother, writer and passionate wholefood enthusiast based in Melbourne. Meg’s interest in health, food and the role of food as medicine has shaped her career and lifestyle. Following an early career in psychology and education, she completed studies in naturopathy, nutrition and herbal medicine and now runs a successful clinical practice. Meg works from a philosophy that food is much more than something to fill our bellies, but a source of nourishment, deliciousness, education, ritual and celebration, best shared with those we love.

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