Ingredients
Scale
- 2 pounds oranges
- 1 bulb fennel
- 1 red onion
- 3 tablespoons extra-virgin olive oil
- 1 cup pitted olives (black or green)
- Salt and pepper to taste
- ½ teaspoon red pepper flakes
- ½ cup chopped fresh flat-leaf parsley
Instructions
- Peel the oranges, removing the white pith, and slice them into 1/4-inch rounds.
- Arrange the orange slices on a platter along with thinly sliced fennel and red onion.
- Drizzle olive oil over the salad and scatter olives on top.
- Season with salt, pepper, red pepper flakes, and sprinkle with parsley.
- Serve immediately or chill for 30 minutes before serving for enhanced flavor.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Salad
- Method: No cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 150
- Sugar: 10g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg