Low-Carb Blood Orange and Fennel Salad
A refreshing and zesty salad that combines the unique flavors of blood oranges and fennel with the crunch of mixed greens, topped with a tangy vinaigrette. This salad is perfect for anyone following a low-carb or keto diet and is ideal as a light lunch or a side dish that will impress at any dinner party.
Servings 4
Calories 235kcal
Ingredients
- 2 medium blood oranges about 280g or 10oz
- 1 large fennel bulb about 370g or 13oz, thinly sliced
- 4 cups mixed salad greens about 120g or 4.2oz
- ¼ cup red onion about 40g or 1.4oz, thinly sliced
- ¼ cup walnuts about 30g or 1oz, chopped
- ½ cup feta cheese crumbled (about 75g or 2.6oz)
For the Vinaigrette:
- ¼ cup extra virgin olive oil 60ml
- 2 tablespoons apple cider vinegar 30ml
- 1 teaspoon Dijon mustard 5ml
- ½ teaspoon sea salt 2.5ml
- ¼ teaspoon black pepper 1.25ml
- Zest of 1 blood orange
Instructions
- Begin by preparing the blood oranges. Slice off the top and bottom of each orange so they sit flat on the cutting board. Using a sharp knife, follow the curve of the orange to remove the peel and white pith. Cut the oranges into thin slices and set aside.
- Next, take the fennel bulb and slice it very thinly, preferably using a mandoline for consistency. Place the fennel slices in a large mixing bowl.
- Add the mixed salad greens and thinly sliced red onion to the bowl with the fennel.
- In a small jar or bowl, combine the extra virgin olive oil, apple cider vinegar, Dijon mustard, sea salt, black pepper, and blood orange zest. Close the jar and shake well to emulsify, or whisk together in the bowl until fully combined.
- Drizzle the vinaigrette over the salad ingredients and toss gently to coat everything evenly.
- Arrange the salad on a serving platter or divide it among individual plates. Top with the blood orange slices, chopped walnuts, and crumbled feta cheese.
- Serve immediately to enjoy the salad at its freshest.
Nutrition
Calories: 235kcal | Carbohydrates: 15g | Protein: 5g | Fat: 18g | Net Carbs: 12g