Refreshing Citrus Fennel Salad with Orange and Mint - Simple & Light
My refreshing citrus fennel salad with orange, olives, and mint is the perfect choice when you're looking for a healthy, light, and incredibly aromatic meal. As a little feline chef, I love the combination of crisp vegetables and the sweet freshness of sun-ripened fruits. This salad is not only a visual highlight on the plate but also wonderfully uncomplicated and quick to prepare. The subtle anise note of the fennel harmonizes beautifully with the acidity of the oranges, while the olives contribute a savory component. Since I value fresh ingredients, we use everything directly and pure. Whether as a light lunch on a sunny day or as a healthy side dish – this dish brings Mediterranean flair to your kitchen. I will show you step by step how to perfectly balance this combination of textures and flavors. Grab your knife and let's conjure up something wonderful together – simply and without processed products. Your taste buds will love this fruity-tart composition, I promise!
Ingredients
Preparation
Wash the fennel bulb (1) thoroughly, remove the stalk, and slice the fennel very thinly.
Peel the orange (1), remove the white pith completely, and cut the fruit into bite-sized segments, catching the escaping juice.
Halve the pitted black olives (30 g) and add them to the fennel slices in a bowl.
Finely chop the fresh mint leaves (5 g) and gently fold them into the salad.
For the dressing, mix the olive oil (15 ml) and sea salt (2 g) with the reserved orange juice.
Drizzle the dressing over the salad, toss briefly, and serve immediately – meowtastic!
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