This multicolored mix makes a savory accompaniment for simply prepared fish or even a loaf of crusty, whole-grain bread.
Ingredients
- 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
Instructions
- 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.
- Transfer to serving plates and drizzle with fresh orange juice. Garnish with fennel fronds. Serve immediately.
Notes
PER SERVING: 55 cal, 2g fat (1g mono, 0g poly, 1g sat), 5mg chol, 2g protein, 8g carb, 2g fiber, 205mg sodium
