Delicious Living
  • 1 fennel bulb, cut on the diagonal or in strips
  • 1 English cucumber, cut into long matchsticks or julienned
  • 1 cup cherry tomatoes, quartered
  • Sea salt (for sprinkling)
  • 1/3 cup oil-cured black olives, rinsed and drained
  • 1/4 cup feta or smoked goat cheese crumbles
  • 1 orange (zest and juice, separated)
  • Fennel fronds, for garnish

Fresh Fennel Salad

Joanne Saltzman | Delicious Living
  • Serves: 6 people
  • Calories per serving: 55

This multicolored mix makes a savory accompaniment for simply prepared fish or even a loaf of crusty, whole-grain bread.

  1. In a medium serving bowl, combine fennel, cucumber, and tomatoes. Sprinkle with sea salt and toss gently. Add olives and cheese, along with orange zest. Toss gently again.
  2. Transfer to serving plates and drizzle with fresh orange juice. Garnish with fennel fronds. Serve immediately.

PER SERVING: 55 cal, 2g fat (1g mono, 0g poly, 1g sat), 5mg chol, 2g protein, 8g carb, 2g fiber, 205mg sodium

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