Orange Fennel & Mint Salad

Ingredients:

  • 2 cups thinly sliced red onion (about 1 large)
  • 3 large navel oranges (about 5 pounds)
  • 3 cups thinly sliced fennel bulb (about 1 pound)
  • 1/4 loosely packed fresh mint leaves
  • 3 tablespoons plain fat-free yogurt
  • 4 tablespoons J.Olive Co. Blood Orange olive oil
  • 1 teaspoon coriander seeds, toasted and crushed
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon fresh ground pepper

Directions:

  • Place thinly sliced red onion in a medium bowl; cover with ice water, and soak 15 minutes. Drain well.
  • Carefully remove rind and white pithy part of rind from oranges; discard rind and pith. Cut each orange in half vertically; remove white pithy core portion, and discard.
  • Cut oranges crosswise into 1/4-inch-thick slices, reserving about 1/3 cup juice for dressing.
  • Layer red onion, thinly sliced fennel, and orange evenly in a bowl or on a platter, and sprinkle with fresh mint leaves.
  • Combine reserved juice, plain fat-free yogurt, J. Olive Co. Blood Orange olive oil, and remaining ingredients in a small bowl, and stir with a whisk to combine.
  • Drizzle evenly over salad; serve immediately.

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