Fennel, Cucumber, Tomato, Almond And Orange Salad Recipe
Servings: 6
Ingredients
- 1 c. sliced almonds
- 2 x bulbs fennel, (or possibly carrots, jicama)
- 1/3 c. orange juice
- 4 x roma tomato
- 1 x cucumber
- 2 x orange
- 1/2 c. best Ligurian extra virgin olive oil salt pepper
Directions
- Preheat oven to 325 degrees Fahrenheit.
- Place the almonds on a baking tray and place in the oven to toast, about 5 min, but watch carefully as they can brown and burn easily.
- Use a melon baller to remove the core of the fennel. Shred the fennel head on a Japanese mandolin. Place in a bowl and toss in orange juice so which it doesn't turn brown. Halve and de-seed Roma tomatoes. Cut into julienne strips and add in to the fennel. Peel and slice the cucumber lengthways and remove seeds in the middle. Add in the cucumber, (it should look like half moons when sliced), to the fennel and tomatoes. Peel and cut the oranges into sections, leaving the pith behind. Add in the orange segments to the other ingredients. Add in the extra virgin olive oil and season to taste. Remove the toasted almonds from the oven and add in directly to the room temperature salad.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 138g | |
| Recipe makes 6 servings | |
| Calories 69 | |
| Calories from Fat 28 | 41% |
| Total Fat 3.29g | 4% |
| Saturated Fat 0.25g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 32mg | 1% |
| Potassium 426mg | 12% |
| Total Carbs 8.86g | 2% |
| Dietary Fiber 3.1g | 10% |
| Sugars 2.72g | 2% |
| Protein 2.57g | 4% |
