Orange and Fennel Salad

The crisp crunch of fennel combined with creamy avocado and the juiciest, zestiest oranges, topped with omega rich seeds, chilli oil and tamari all nestling on a bed of peppery watercress.

Course Salad

Cuisine vegan

Keyword orange and fennel salad

Prep Time 15

Cook Time 2

Total Time 20

Servings

Calories 417kcal

Author Chris Mosler | Thinly Spread

Ingredients

40 g watercress
1 large orange
1 fennel bulb
1 avocado
2 tbsp mixed seeds (pumpkin, sunflower, brown and golden linseeds)
2 tbsp chilli oil
1/2 tbsp tamari

UK Measurements - US Measurements

Instructions

Wash and dry the watercress.
Heat the chilli oil in a small pan, add the seeds and cook gently until they start to pop, turn off the heat and add the tamari (be careful, it will spit), leave to cool.
Peel and segment the orange.
Slice the fennel as thinly as you can.
Remove skin and stone from the avocado and slice thinly.
Arrange the watercress on a serving dish, top with the avocado, fennel, orange and the seed dressing and serve immediately.

Notes

Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.

Nutrition