By Kendall Kish | April 1, 2013

Blood orange salad, fennel, blood oranges

Photo: Kendall Kish

This bright, fresh salad has an interesting combination of texture and flavors. Only a few simple ingredients are needed to make this dish, which is perfect at the end of winter and beginning of spring when cool weather crops are still at their peak. Crisp fennel, paired with sweet yet slightly tart blood oranges, salty black olives, and fresh mint – every flavor is pronounced and fresh.

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Fennel and Blood Orange Salad Recipe

Servings: 4
Calories: 150 per serving
Prep Time: 10 min
Total Time: 10 min


  • 4 blood oranges
  • 1 fennel bulb , thinly sliced
  • 1/4 cup fresh mint, leaves torn
  • 1/2 cup oil cured black olives
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • pinch of salt and pepper


1.Cut off the top and bottom of the orange and shave off the entire peel and white pith with a pairing knife. Then cut into slices, width-wise.

2. On a large platter, arrange the orange slices and fennel. Top with olives; drizzle the olive oil and lemon juice over the salad, and season with salt and pepper. Finish it off with fresh mint leaves and serve.

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