20-Minute Blood Orange and Fennel Salad with Arugula
Bright, tangy and refreshing blood orange and fennel salad with arugula, olives, pistachios and fresh herbs. Served with a fresh and simple lemon dressing. Ready in 20 minutes!
Servings 4 people
Calories 204kcal
Ingredients
- 1 medium fennel bulb (270g)
- 2 large blood oranges
- 2 green onion , finely sliced
- 2 big handfuls arugula (about 2 cups/100g)
- 2 tbsp mint , finely chopped
- 2 tbsp parsley , finely chopped
- 12 Castelvetrano olives , pitted and chopped small
- 1/3 cup pistachios , finely chopped
Lemon Vinaigrette:
- 2 tbsp olive oil
- 1.5 tbsp lemon juice
- 1/2 tsp white wine vinegar
- pinch salt and pepper
Instructions
- Using a mandolin or a sharp knife, slice the fennel into thin slices. Remove the skin of the oranges with a knife and slice into rounds.
- In a small bowl: whisk together the olive oil, lemon juice, white wine vinegar, salt and pepper. Set aside.
- Add the sliced fennel, orange, arugula, chopped scallions, herbs, pistachios and olives to a bowl and toss to combine. Drizzle the lemon vinaigrette dressing over the salad and serve.
Notes
This recipe serves 4 as a side dish and 2 as a a main dish. It's a salad that's best prepared and served fresh!
Nutrition
Calories: 204kcal | Carbohydrates: 20g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 221mg | Potassium: 570mg | Fiber: 6g | Sugar: 12g | Vitamin A: 734IU | Vitamin C: 63mg | Calcium: 98mg | Iron: 1mg