Ingredients
Scale
- 2 pounds oranges
- 1 bulb fennel
- 1 red onion
- 3 tablespoons extra-virgin olive oil
- 1 cup pitted olives (black or green)
- Kosher or sea salt and freshly ground black pepper to taste
- ½ teaspoon red pepper flakes
- ½ cup chopped fresh flat-leaf parsley
Instructions
- Peel the oranges carefully to remove all skin and pith. Slice each orange into 1/4-inch rounds, removing any pits.
- On a large serving platter, layer the orange slices with thinly sliced fennel and red onion.
- Drizzle olive oil over the top and scatter the olives evenly.
- Season with salt, black pepper, red pepper flakes, and sprinkle with chopped parsley.
- Serve immediately for a refreshing start to your meal.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No cooking required
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 10g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg