I have to admit, fennel is not something I generally eat a lot of! I found this salad somewhere on the internet when given some fresh, garden grown fennel and was pleasantly surprised!
Hints & Tips
- The mint leaves and dill do not have to be exact – feel free to add a little more.
- You can use toasted pecan nuts as an alternative to walnuts.
- GF, SF, Veg.
- Category: Gluten Free, Salads, Side Dishes, Sugar Free, Vegetables, Vegetarian
Ingredients
Salad
- 1 Orange, Segmented
- 2 Small Fennel, Shaved
- 2 Small Pink Radishes, Thinly Sliced
- 2 tablespoons Mixed Olives, Pitted and Halved
- 1/2 cup Rocket Leaves
- 2 tablespoons Fresh Mint Leaves, Chopped
- 2 tablespoons Fresh Dill Leaves
- 2 tablespoons Toasted Walnuts, Chopped
Salad Dressing
- 2 tablespoons Fresh Lemon Juice
- 3 tablespoons Orange Juice
- 1 tablespoon Dijon Mustard
- 1 tablespoon Cumin Powder
- 2 tablespoons Olive Oil
- Salt
- Pepper
Instructions
- Whisk all the salad dressing ingredients in a jug.
- Mix all the salad ingredients in a bowl, except the walnuts.
- Just before serving, pour the salad dressing over the salad and toss to combine. Sprinkle with walnuts.
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