Minted Fennel Salad Recipe
By the wlr team
A fresh and vibrant salad that’s full of natural flavours and 2 of your 5 a day. So low in calories this salad goes great with some strips of chicken or pork.
- Recipe makes: 4 servings
- Prep time:
- Calories: 99
- 2 medium eggs
- 1 fennel bulb
- 1 tsp fresh lemon juice
- 250g fresh oranges
- 227g cucumber
- 28g fresh mint
- 1 tbsp olive oil
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- Boil the eggs.
- Using a sharp knife, slice the fennel bulb thinly into a bowl of water and sprinkle with lemon juice.
- Grate the rind of the oranges over a bowl. Carefully pare away the orange peel and segment the oranges, do this over a bowl to save the juice.
- Drain the fennel.
- Cut the cucumber into 1/2" rounds and then quarter. Add the cucumber to the orange and fennel mixture together with the mint.
- Pour the oil over the salad and toss well.
- Peel and quarter the eggs and decorate them on top of the salad. Serve immediately.
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