Simple Fennel & Orange Salad

This is one of the easiest salads to whip up — the perfect light side dish when paired with grilled or baked seafood or poultry and travels well as a make-ahead for a potluck brunch. Light, crisp, refreshing & with only two main ingredients — so simple!

Fennel & Orange Salad |

Fennel & Orange Salad

2-3 as a light side dish


  • 1 fennel bulb, trimmed & cut into matchstick-sized pieces (reserve the fennel fronds)
  • 1 Navel or Valencia orange, supremed
  • 1 TBSP. olive oil
  • 1 pinch salt


  1. Trim the green stalks & fronds off of the fennel bulb. Reserve some of the fronds for garnish. Cut the fennel bulb into matchstick-sized pieces and place in a medium mixing bowl.
  2. Using a sharp knife, peel the orange & remove the skin and pith so the flesh is exposed. Carefully cut between the membranes of the orange and remove the individual segments, placing them in the bowl with the fennel. Squeeze the "empty" orange membrane over a small bowl to extract the rest of the juice (you should have approx. 1/4 to 1/3 cup of juice).
  3. Pour the orange juice into the medium bowl with the orange segments & fennel. Add a pinch of salt and 1-2 tsp. fennel fronds. Lightly mix everything together, being careful not to break the orange segments. Taste & add another dash or olive oil or salt, as desired.
  4. Chill for at least 30 minutes. Serve cool or even at room temperature.


Kept the ratios simple - the recipe is very easy to triple or quadruple to make enough for a group. Just be sure to use a larger mixing bowl.

We like to reserve fennel fronds to use as garnish.
We like to reserve fennel fronds to use as garnish.


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