Lenten salad with fennel, oranges and parsley

4 servings

20 minutes

The lean salad of fennel, oranges, and parsley is a harmony of freshness and vibrant aromas from Italian cuisine. The delicate crunch of fennel is complemented by the sweet citrus notes of oranges, while parsley adds a light herbal zest. Olives provide a slight saltiness that highlights the balance of flavors, and olive oil binds the ingredients into a single gastronomic delight. It’s an ideal salad for a light snack or an exquisite addition to a main dish. Its lightness and brightness make it a wonderful choice for summer gatherings and fasting days.

Energy value per serving

• Calories: 153.9
• Proteins: 2.8g
• Fats: 6.8g
• Carbohydrates: 21.9g

Ingredients

• Fennel: 2 pc
• Oranges: 5 pc
• Parsley: 45 g
• Pitted olives: 2 tbsp
• Olive oil: 1 tbsp
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Cut the olives in half, clean the fennel bulbs, remove the cores, cut each into 4 parts, and chop.

   Required ingredients:

   • Fennel: 2 pieces
   • Pitted olives: 2 tablespoons

2. Peel the oranges and segment them, removing the white membranes. Place the segments in a bowl with the fennel.

   Required ingredients:

   • Oranges: 5 piece

3. Add parsley, olives, olive oil to the bowl, season with salt and pepper, mix the salad and serve.

   Required ingredients:

   • Parsley: 45 g
   • Pitted olives: 2 tablespoons
   • Olive oil: 1 tablespoon
   • Salt:  to taste
   • Ground black pepper:  to taste