Fennel orange salad
This vegan salad with fennel and orange is the perfect side dish to ward off the winter blues. Its sunny aromas brighten any dreary day.
Preparation
- Finely shred the fennel (or cut into thin strips using a knife). Fillet the orange and add the orange fillets to the fennel. Press the juice from the rest of the orange and set aside.
- Add white wine vinegar, olive oil, Hermesetas Liquid and 1/2 tsp salt to the pressed orange juice. Pour the dressing over the fennel and orange fillets and mix. Place the salad on a plate, garnish with some fennel greens and enjoy immediately.
Hint: A tablespoon of pink pepper adds a fine touch to the fennel salad.
Nutritional values per serving
838
kj
200
kcal
3
protein g
11
carbohydrates g
16
fat g
Ingredients for 2 servings
| 1 pc (approx. 400 g) | Fennel bulb |
| 1 pc | Orange |
| 3 tbsp | Olive oil |
| 2 tbsp | White wine vinegar |
| 5 drops | Hermesetas Liquid |
| 1/2 tsp | Salt |
