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Orange, Olive and Fennel Salad (Paleo, Vegan)
GOURMANDE IN THE KITCHEN14Ingredients
20Minutes
200Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 blood oranges (small)
- 2 Cara Cara oranges (small)
- 2 tangerines (small)
- 3 oz. lettuce (mache)
- 1/4 cup fresh mint leaves (stems removed)
- 1 fennel bulb (small, thinly sliced crosswise, reserve fronds for garnish, optional)
- 8 black salt (cured olives)
- 8 Castelvetrano olives (green)
- 2 Tbsp. citrus juice (mixed)
- 2 Tbsp. extra virgin olive oil (best quality)
- 1/4 tsp. fine sea salt
- 1/8 tsp. fennel seeds (gently crushed with a mortar and pestle)
- 1/8 tsp. orange blossom water (optional)
- 2 Tbsp. shelled pistachios (roasted and, coarsely chopped)
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NutritionView More
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200Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories200Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium260mg11% |
| Potassium620mg18% |
| Protein3g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate28g9% |
| Dietary Fiber6g24% |
| Sugars17g |
| Vitamin A45% |
| Vitamin C160% |
| Calcium10% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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