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
- 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.
An Oldways Recipe and Photo
Total fat: 11g
Saturated fat: 1.5g
Total Sugar: 9g
Added Sugar: 0g