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Healthy Green Kitchen Orange and Fennel Salad - Healthy Green Kitchen
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This Orange and Fennel Salad is my take on a seasonal classic hailing from Sicily. A late winter salad that is generally made with blood oranges, it’s not just healthy and super simple to make: it’s truly stunning.

When you are using orange zest in a recipe like this cake, it’s very important to use organic oranges. You are welcome to use them here, too, but because this salad features peeled oranges, I think it’s okay to use conventional varieties.

blood orange

I chose a combination of non-organic Moro and Cara Cara oranges that are sold under the Sunkist label.

The Moros are a lovely dark red, and the Cara Caras are deeply orange. Both are super high in immune-boosting anti-oxidants and are available in markets where I live here in New York. They are very reasonably priced and delicious, so if you see them, I suggest buying them at once! If you can’t find any suitable specialty oranges, you can go ahead and use navel oranges, though.

My oranges were small-medium sized, so I used three, but you might only need two if your oranges are very large. I did not happen to have any on hand, but I think adding some arugula or a little minced red onion or shallot to this salad would be nice…

Orange and Fennel Salad

Serves 1-2


*1/2 large fennel bulb, trimmed, peeled and very thinly sliced
*3 oranges
*3 tablespoons minced fresh parsley
*1 tablespoon olive oil
*juice from 1/2 lemon or Meyer lemon
*coarse sea salt and freshly ground black pepper


1. Using a very sharp knife, peel the oranges. Make sure to remove all of the pith. Cut the oranges into cross-wise slices and then cut each slice in half. Remove and discard any seeds.

2. Arrange the fennel and orange on a serving plate and scatter the parsley on top. Drizzle with the olive oil and the lemon juice, and season with the salt and pepper.


This post is linked to Real Food Wednesdays over at Kelly the Kitchen Kop; it is also linked to Simply Sugar and Gluten Free’s Slightly Indulgent Tuesday!


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  1. 1

    Ed Schenk — March 10, 2010 @ 6:18 am

    Great combination of flavors!

  2. 2

    Aubree Cherie — March 10, 2010 @ 6:57 am

    This MUST be tasty because in my opinion any food this beautiful has to also taste heavenly!

  3. 3

    Ciaochowlinda — March 10, 2010 @ 2:39 pm

    This is a feast for eyes as well as the stomach. beautiful colors.

  4. 4

    Amanda — March 14, 2010 @ 3:29 pm

    I am definitely looking for those oranges on my next trip!

  5. 5

    megan — March 14, 2010 @ 4:08 pm

    I’ve just learned of the cara cara and love them but haven’t seen the moro. I’ll be on the look out!

  6. 6

    Barbara @ moderncomfortfood — March 15, 2010 @ 2:53 am

    What a stunning recipe, Winnie, which I’ll try tonight! And I’ve got organically-grown oranges and fennel in the garden now and was mulling over how to use them together just last night. Many thanks for this post.

  7. 7

    Amy @ Simply Sugar & Gluten Free — March 17, 2010 @ 12:43 pm

    Who doesn’t love fennel? It’s one of my favorite veggies and it’s incredible with so many things – I just made a chickpea stew with fennel, leeks, and harissa. And the deep red blood orange is stunning – and like you said – jam packed with anitoxidents.

  8. 8

    deeba — March 19, 2010 @ 2:06 am

    WOW … how colourful and refreshing this is. Beautiful colours! I’d love me a bowl just now!

  9. 9

    Slightly Indulgent Tuesday – 3/16/10 : Simply Sugar & Gluten-Free — March 22, 2010 @ 7:48 am

    […] (Homemade Reese’s/PB Cups Sugar-Free) 19. Iris at The Daily Dietribe: Fruit Roll Ups20. Winnie@Healthy Green Kitchen (Orange and Fennel Salad)21. Bettie@Wineablegifts (Midnight Brownies)22. […]