Ingredients
- 2 pounds oranges (5 to 6 oranges)
- 1 bulb fennel
- 1 red onion
- 3 tablespoons extra-virgin olive oil
- 1 cup pitted olives (black or green)
- Kosher salt and black pepper (to taste)
- ½ teaspoon red pepper flakes
- ½ cup chopped fresh parsley
Instructions
- Peel the oranges, removing all pith and membranes, then slice them into ¼-inch rounds.
- Thinly slice the fennel bulb and red onion.
- On a large platter, layer orange slices with fennel and onion.
- Drizzle olive oil over the salad and add olives.
- Season with salt, pepper, red pepper flakes, and sprinkle with parsley.
- Optionally drizzle balsamic vinegar before serving.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Salad
- Method: No cooking required
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 8g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
Keywords: For variations, try adding avocado or nuts for extra flavor and texture. Choose ripe oranges for the best sweetness. Allow the salad to sit for a few minutes before serving to let flavors meld.
