Mound of orange fennel salad with orange garnishes

Surprising Flavors for Your Palate

Some salads bring the tastes of spring to the table, while others pick up the savory notes of autumn for their inspiration. Fennel, high in vitamin C and minerals, is an anise-flavored relative of carrots and dill, with a satisfying crunch and slightly sweet aroma, and is a classic foil for juicy orange bits. The intoxicating aroma of fresh mint, the floral notes of coriander seed (from the same plant as cilantro) and the heady blend of vinegar and olive oil all add to this easy-to-make and appetizing salad.

Prep Instructions

  • Yield: 6 servings
  • Cook Time: None
  • Prep Time: 20 minutes
  • Total Time: 20 minutes

Recipe Ingredients

  • 6 large Florida navel oranges
  • 2 cups thinly sliced red onion (about 1 large)
  • 3 tablespoons plain fat-free yogurt
  • 1 teaspoon extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon ground coriander, toasted
  • 3 cups thinly sliced fennel bulb (about 1 pound, thinly sliced)
  • 2 tablespoons orange juice concentrate
  • 1/4 cup loosely packed fresh mint leaves (thinly sliced)
  • 1/4 teaspoon freshly ground black pepper


  1. Place thinly sliced red onion in a bowl, then cover with ice water and soak for 15 minutes. Drain well.
  2. Cut orange skin and discard. Cut oranges into large dice. Combine oranges, onions, fennel and mint.
  3. Make dressing with the remaining ingredients and fold it into the orange fennel mixture.

Nutritional Data

Calories: 77
Fat: 0.7 g
Saturated Fat: 0.1 g
Cholesterol: 0.1 mg
Sodium: 26.2 mg
Carbohydrates: 18.2 g
Fiber: 4.1 g
Sugars: 0.0 g
Protein: 1.5 g
© AdventHealth