Monday, 19 June 2017

Fennel and Orange Salad

Fennel and orange salad

I'm obsessed with adding citrus ingredients to salads at the moment. They add a wonderful freshness that's perfect for summer! Combine that with the fact that I love the jewel-like effect that pomegranate adds and you have the components of a juicy, zesty salad which is complemented by crunchy pecans and liquorice-scented, stomach-soothing fennel. The simple orange vinaigrette which I created to accompany this salad has quickly become a favourite dressing too- it's so easy to make but has a lovely balance of flavours.

Three great health benefits: beneficial for digestive health, good source of fibre, boosts immunity

Serves 1 or 2 as a side salad

Ingredients: 
1/2 large fennel bulb, sliced lengthways
1 orange, peeled and cut into segments
2 generous handfuls mixed baby & rocket leaves
Generous 1/4 cup pecan halves
Generous 1/4 cup pomegranate

For the orange vinaigrette: 
Juice of 1/2 orange
3 tbsp extra virgin olive oil 
1 tbsp apple cider vinegar
Sea salt & black pepper

Method: 
1) Make the vinaigrette by whisking together the orange juice, olive oil, apple cider vinegar and salt & pepper, to taste. 
2) Assemble the salad by placing the mixed leaves in a large bowl and topping with the fennel and orange. Sprinkle the pecan halves and pomegranate over the top and add the dressing, as desired.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
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