Easy Orange and Fennel Salad Wihtout Oil

a round white plate with orange and green salad

5 from 2 votes

Easy Orange and Fennel Salad Wihtout Oil

A simple and easy orange and fennel salad without oil using a minimal amount of whole foods. Juicy sweet segmented oranges tossed with sliced crisp fennel, peppery white onion, arugula and sprinkles of toasted almonds. It’s the perfect option for those looking for a healthy side and delicious vegan salad without oil

Prep Time10

Total Time10

Course: Salad

Cuisine: Any

Diet: Gluten Free, Low Calorie, Low Fat, Vegan

Servings: servings

Calories: 68kcal

Author: Janelle Hama

Ingredients

3 small Oranges segmented and juiced
1 small Fennel bulb sliced
60 grams Arugula rocket
1 small White onion sliced
¼ cup Slivered almonds
½ teaspoon Salt or to taste
½ teaspoon Black pepper or to taste

Metric - US Customary

Instructions

In a nonstick pan, over high heat, toast the slivered almonds until golden without any oil by continuously stirring. Remove from the pan and place them into a bowl, set them aside to cool. You can also opt to not toast them.
¼ cup Slivered almonds
Trim the fennel bulb, cutting away the green section. Cut it in half and slice it thinly. You can use a mandolin, I used this one in my video. Slice the onion into the same thickness. Creating half rings with both. Place them into a large salad bowl, along with the arugula
1 small Fennel bulb, 1 small White onion, 60 grams Arugula
Over the salad bowl (to catch all the juices) segment the oranges by slicing the ends off and then peeling and removing all the pith (white parts) leaving only the flesh, cut each segment out. Remove any seeds
3 small Oranges
Add the cooled toasted slivered almonds, salt and pepper and gently toss everything together until it's evenly mixed. Serve and enjoy!
½ teaspoon Salt, ½ teaspoon Black pepper

Notes

Yield 4-6 servings.

I like to use a mandolin to speed up the process of thinly slicing the fennel and onion.

Make your salad pop with color by adding blood orange too.

Keep the green tips of the fennel and use them in stocks or soups.

This salad can be served as a side, I like to enjoy eating it with mujadara, the sweetness complements the saltiness. I also like to enjoy it with these tofu skewers.

Nutrition