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Fennel Orange and Radish Salad

Course Appetizer, Salad, Side Dish
Cuisine American, Mediterranean
Keyword fennel, fiber, phytonutrients, vegetable
Prep Time 20 minutes
Servings 4


  • 1 bulb of fennel shaved leaves set to one side
  • 2 oranges peeled
  • 5 radishes
  • 50 ml 3 tablespoons olive oil
  • ½ lemon juiced
  • 1 red onion peeled optional


  1. Mix the shaved fennel with the lemon juice and half the olive oil, and leave for five minutes.
  2. Peel oranges and slice into rounds, about 1 inch thick. Slice the radishes thinly and mix with the orange.

  3. If using red onion, peel, slice thinnly and add

  4. Place a layer of the fennel and then a layer of the orange on a plate and finish with the remaining oil.