- Peel oranges and remove the pith, separate the orange segments.
- Put orange segments, slices of fennel and red onion and mint in a bowl.
- Toss and dress with olive oil and lemon, plus salt and pepper to taste.
- Serve from the bowl or arrange on a platter.
Banner Image:
red onion citrus salad.jpg
Teaser Image:
red onion citrus salad.jpg
Ingredients:
2 blood oranges or navel oranges
1 small fennel bulb, thinly sliced
1 small red onion, thinly sliced
¼ cup fresh mint leaves, torn
3 tablespoons extra virgin olive oil
1 tablespoon freshly squeezed lemon juice
Nutrition:
Calories: 150, Total fat: 11g, Saturated fat: 1.5g, Sodium: 35mg, Carbohydrate: 14g, Fiber: 6g, Total Sugar: 9g, Added Sugar: 0g, Protein: 2g
Author:
An Oldways Recipe and Photo
Dietary choice:
Vegetarian