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Fennel and Orange Salad in a deep ceramic bowl on a wooden board with mustard in a bowl on top right corner.
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5 from 1 vote

Fennel Orange Salad with Seedy Mustard

A Fennel Orange Salad that will make your tastebuds sing with happiness, full of vitamin C to fight off winter colds.
Prep Time10 mins
Cook Time0 mins
Total Time10 mins
Course: Salad
Cuisine: Australian
Keyword: Easy
Difficulty: Easy
Diet: dairy free, Gluten free, Paleo, Vegan, Vegetarian,, Whole30
Servings: 6 as a side
Calories: 109kcal

Equipment

  • Mandolin / V-Slicer
  • Salad Spinner

Ingredients

For the salad...

  • 450 grams fennel bulbs (2 medium fennel bulbs, approximately 16 ounces)
  • 90 grams baby rocket (approximately 3 cups or 3 ounces)
  • 200 grams oranges (approximately 2 medium or 7 ounces)

For the vinaigrette...

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoons orange juice
  • 1 tablespoon wholegrain mustard (also referred to as seeded mustard)

Instructions

  • Wash your rocket then either pat dry with a towel or spin dry in your salad spinner.
  • Wash, trim and remove the core from your fennel, then slice thinly on a mandoline/v-slicer or with a sharp knife. Place in water until you are ready to assemble your salad together.
  • Wash your oranges, peel, remove the pith, and dice into medium pieces. 
  • Place all your vinaigrette ingredients in a glass jar, season and shake until emulsified.
  • Strain and dry your fennel then add all your ingredients in a large mixing bowl, season, mix well until combined.
  • Arrange in a salad bowl and chill until you are ready to serve.
  • For added texture and crunch, you may garnish with some roasted nuts such as pecans or walnuts.

Video

Nutrition

Calories: 109kcal | Carbohydrates: 11g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 72mg | Potassium: 441mg | Fiber: 3g | Sugar: 4g | Vitamin A: 539IU | Vitamin C: 32mg | Calcium: 76mg | Iron: 1mg