• 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 Tbsp plain fat-free yogurt
  • 4 TbspĀ J.Olive Co. Blood Orange olive oil
  • 1 tsp coriander seeds, toasted and crushed
  • 1/2 tsp sea salt
  • 1/4 tsp fresh ground pepper


  1. Place thinly sliced red onion in a medium bowl; cover with ice water, and soak 15 minutes. Drain well.
  2. 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.
  3. Cut oranges crosswise into 1/4-inch-thick slices, reserving about 1/3 cup juice for dressing.
  4. Layer red onion, thinly sliced fennel, and orange evenly in a bowl or on a platter, and sprinkle with fresh mint leaves.
  5. 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.
  6. Drizzle evenly over salad; serve immediately.