Site Overlay

Orange and Fennel Salad


1 large fennel bulb thinly sliced
2 large oranges chopped into 1″ to 1-1/2 ” inch pieces
finely chopped cilantro and basil  – about 1 teaspoon each
1/2 medium red onion  finely sliced
dried cranberries – 1/4 to 1/2 cup
1-1/2 teaspoon avocado oil
1-1/2 teaspoon white wine vinegar
optional pumpkin or sunflower seeds for crunch
Combine fennel, oranges and onions.  Add avocado oil, and sprinkle vinegar on top.  Dress with dried cranberries, herbs and pumpkin/sunflower seeds.

Leave a Reply