Fennel Tossed Salad

    10 minutes

    Very versatile, impossible to muck up. Fresh in summer at a BBQ but also great with hot curries to help cut the heat (like a raita.) Doubles or quadruples easily for a crowd.


    Victoria, Australia
    1 person made this

    Makes: 4 4 as an entree, 6-8 as part of a buffet

    • 1 whole small fennel bulb
    • 2 whole Spanish (red) onions
    • 1 whole cos lettuce
    • 200 gm feta (whichever style feta you prefer) cubed
    • 1 orange thickly peeled and cut into segments
    • 2 small Lebanese cucumbers (seeded and sliced
    • 1 punnet cherry tomatoes (optional)
    • 1 whole avocado (when in season/optional) sliced
    • For the dressing
    • 1 orange juiced
    • 1/3 cup (80ml) olive oil, or to taste
    • 1/4 cup (60ml) white wine vinegar, or to taste
    • 1 crushed garlic clove
    • salt, pepper, to taste

    Preparation:10min  ›  Ready in:10min 

    1. With a mandolin or a sharp knife, very finely shave the fennel, onions and cos.
    2. Chuck in a big bowl with other ingredients (except the avocado) and mix together well.
    3. Add the salad dressing and avocado just before serving.
    4. To make the salad dressing, just mix all the ingredients together and pour over salad.

    Serving suggestion

    This salad is extremely versatile. Add chopped coriander or parsley, hard boiled eggs, finely shaved stick of celery.... have fun! Its just ace!

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