Fennel Orange Salad: Easy 15-Minute Recipe

Fennel orange salad is a crisp salad of sliced fennel and juicy orange that takes 15 minutes to prepare and makes 4 servings. For a custom variation, try the ai detox recipe generator. Find more ideas in these detox salad recipes.

What ingredients do you need for fennel orange salad?

This recipe uses raw fennel for crunch and orange for sweetness. Measure the fennel after trimming and the orange after peeling; the cup amounts are approximate because pieces can vary in size.

• 240 g (about 2 cups) thinly sliced fennel bulb
• 300 g (about 1⅔ cups) peeled orange segments
• 15 ml (1 tablespoon) extra-virgin olive oil
• 15 ml (1 tablespoon) fresh lemon juice
• 5 g (about 2 tablespoons) chopped fennel fronds
• 0.75 g (⅛ teaspoon) salt, or to taste
• 0.5 g (¼ teaspoon) ground black pepper, or to taste

Choose a firm fennel bulb with fresh-looking fronds. If the outer layer is damaged or tough, remove it before weighing the bulb. Save the feathery fronds for the garnish; they add a mild fennel flavor without making the salad heavier.

Use oranges that feel heavy for their size. A little juice released as you cut them can go into the salad, but remove any seeds and thick pieces of white pith.

How do you make fennel orange salad?

Have a large bowl and a small bowl ready. A sharp knife makes it easier to cut the fennel thinly; a mandoline also works if you use its hand guard.

1. Wash the fennel and oranges under running water, including the orange peel, then dry them with a clean towel.
2. Trim the fennel stalks and any tough outer layer. Halve the bulb, remove the hard core and slice the remaining bulb thinly.
3. Peel the oranges and remove any seeds. Separate or cut the flesh into bite-size segments, saving any juice.
4. Whisk the olive oil, lemon juice, salt and pepper in the small bowl.
5. Toss the fennel and orange gently with the dressing and any saved orange juice. Sprinkle with the chopped fronds and divide into 4 servings.

Serve the salad immediately for the firmest texture. If the fennel slices seem too large, cut them in half so they are easy to eat alongside the orange. Toss gently to keep the orange pieces intact rather than squeezing out all their juice.

Why does fennel orange salad fit a detox?

Fennel orange salad can be a fresh, produce-rich choice in a balanced eating pattern, but it does not detoxify the body. The liver and kidneys do most of the body's detoxification, while the lungs and gut help eliminate waste; sweat removes only trace amounts.

The fennel and orange contribute water and fiber, and the olive oil adds unsaturated fat. Eating a varied diet and drinking enough water support normal body functions, but no particular salad is needed to cleanse the body. Think of this recipe as a flavorful way to eat more produce, not as a treatment or a reset.

What is the nutrition per serving?

One of the 4 equal servings contains approximately 60 g of fennel, 75 g of orange and 3.75 ml (¾ teaspoon) of olive oil, plus its share of the dressing and garnish. The exact amount on each plate will vary with how evenly the ingredients and dressing are divided.

Oranges provide vitamin C, and both orange and fennel contribute dietary fiber. Olive oil supplies mostly unsaturated fat. A reliable calorie or nutrient total is not available for this recipe; it would depend on the specific ingredients and amounts used, including how much dressing remains in the bowl.

How should you store and meal-prep fennel orange salad?

For the best texture, prepare the components up to 1 day ahead and refrigerate them in covered containers. Keep the sliced fennel, orange and dressing separate, then toss them together just before serving. Refrigerating the dressing separately also lets you adjust how much you add.

Refrigerate the prepared salad or its cut ingredients within 2 hours, and keep the refrigerator at or below 4 °C (40 °F). If the room temperature is above 32 °C (90 °F), refrigerate within 1 hour. Discard salad left out longer than those limits.

Eat refrigerated leftovers within 3–4 days, although the fennel will gradually soften and the orange may release more juice. Discard the salad sooner if it smells unpleasant or shows signs of spoilage. Give it a gentle toss before serving to redistribute the dressing.

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