Fresh Citrus Fennel Salad (AIP, Paleo, Low Carb, Whole30)
Fresh Citrus Fennel Salad
One of my favorite ways to eat new vegetables is to add them to my online grocery order. Then I’m forced to find ways to work them into my meals!
I did this with fennel a few months ago and I’m STILL making this salad. With the warm weather coming, it’s the perfect refreshing way to get a sweet, salty crunchy salad in that somehow quenches my thirst and satisfies my itch for salty goodness.
Citrus Fennel Salad
1 fennel bulb (roughly chopped bulb part)
1/3 cup kalamata olives (drained)
1 lemon (juiced)
2 oranges (peeled and sliced thinly)
1 tbsp olive oil
1 tbsp Apple Cider Vinegar
1 pinch of sea salt (I love Redmonds Real Salt)
Cut the stalks off the fennel bulb. These can be saved to use in a vegetable stock. Roughly chop the bulb into bite sized pieces and place in a bowl. Combine the olives, juice of 1 lemon, thin orange slices, olive oil, ACV, and salt in with the fennel. Gently toss and serve immediately or chilled. Keep wells in fridge for up to a week since all ingredients are sturdy. Feel free to experiment with the ratios of the ingredients to get the right mix of tang, tart, sweet, and salty for your taste!
Would you add anything else? Let me know what you think in the comments below!