Blood Orange and Fennel Salad with Fresh Ginger Vinaigrette
Author: Chantelle
Prep time:
Total time:
Serves: 4
- 1 large fennel bulb, remove fronds and set aside for garnish, slice finely using a mandolin
- 1 blood orange, cut into small segments
- ½ cucumber, finely sliced
- ½ a small red onion, finely sliced
- 2 Tbs extra virgin olive oil
- 1 Tbs apple cider vinegar
- 1 inch piece of peeled ginger, grated
- ½ tsp sea salt
- Place fennel, oranges, cucumber and red onion in a large bowl.
- In a small bowl combine olive oil, vinegar, ginger and salt, pour over veggies and gently toss until covered.
- Serve immediately, makes 2 light meals or 4 sides
Recipe by Naked Cuisine at https://www.nakedcuisine.com/blood-orange-and-fennel-salad-with-fresh-ginger-vinaigrette/
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