Fennel and Orange Salad with Cardamon and Mustard Dressing

Last update May 19, 2019 21:45 by Pambos Miltiadous

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Fennel and Orange Salad

Course : Lunch / Dinner

Prep Time : 12 minutes

Cook Time : --------------

Total Time : 12 minutes

Servings : 1 people

Calories : 412 kcal per serving

INGREDIENTS

1 medium fennel bulb, sliced with a knife or a mandolin
1 Orange, clean and cut into segments
1/2 red onion, sliced
15 gr pumpkin seeds
20 gr raisins
1 tbs olive oil
1 tsp apple cider vinegar
1 tsp whole grain mustard
1/2 tsp salt
1/2 tsp black pepper
1/3 tsp cardamom powder

DIRECTIONS

1. Trim off and discard the ends of the fennel bulbs, cut the fennel bulbs into thin crosswise slices with a sharp knife or a mandolin, and place them in a salad bowl. Cut the onion into thin julienne and add to the bowl.

2. Using a sharp knife, cut away the peels from the orange and leaving no white pith. Cut segment (supreme) the oranges, cutting in between the membranes to release each segment and add into the bowl. Add pumpkin

seeds and raisins and mix well.

3. In a separate bowl prepare the salad dressing by adding olive oil, apple cider vinegar, mustard, salt, black pepper and cardamom powder.

4. Stir and add the salad dressing into the ready salad, mix well to coat , garnish with parsley leaves and serve

* Optional ( bell peppers, garlic, almonds )

Enjoy!!