Ingredients
Scale
- 2 fennels (plus fronds)
- 3 oranges
- ½ cup pomegranate seeds
- ¼ cup black olives
- 2 tablespoons pine nuts or walnuts (toasted)
- 1 tablespoon extra virgin olive oil
- 3 tablespoons orange juice
- ½ teaspoon salt
- 2 twists black pepper
Instructions
- Rinse fennel thoroughly, trim stalks, and chop fronds; set aside.
- Halve fennel bulbs, slice thinly, and place in a large salad bowl.
- Peel oranges and segment them into wedges, adding them to the bowl along with any remaining juice from the orange core.
- If using whole pomegranate, cut in half and tap gently to release seeds; add to the bowl.
- Incorporate olives and most of the chopped fronds into the salad.
- Drizzle with olive oil and orange juice, then season with salt and pepper; toss gently.
- Prep Time: 15 minutes
- Cook Time: N/A
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 160
- Sugar: 10g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg