Shaved Fennel & Orange Salad
Bright, crisp, and refreshingly simple. Thinly shaved fennel mingles with juicy orange segments in a light lemon dressing. A classic Sicilian-inspired salad that balances sweet citrus with the delicate anise flavor of raw fennel. Ready in 15 minutes with no cooking required.
For 4 servings
- prep · ~5 min
Shave the fennel.
1.Trim the stalks and fronds from the fennel bulbs, reserving a few tender fronds for garnish.2.Cut each bulb in half lengthwise and remove the tough core.3.Using a mandoline or very sharp knife, slice the fennel crosswise as thinly as possible into paper-thin shavings.TIPA mandoline set to 1mm gives the best texture — crisp but tender. - prep · ~7 min
Segment the oranges.
1.Slice off the top and bottom of each orange to create a flat base.2.Stand the orange upright and cut away the peel and white pith, following the curve of the fruit.3.Hold the peeled orange over a small bowl and cut between the membranes to release clean segments.4.Squeeze any remaining juice from the membranes into the bowl for dressing.TIPWork over a bowl to catch all the juices — they become part of the dressing. - mix · ~1 min
Make the dressing.
In a small bowl, whisk together the reserved orange juice, olive oil, lemon juice, salt, and black pepper until emulsified.
- assemble · ~1 min
Toss the salad.
In a large mixing bowl, gently combine the shaved fennel and orange segments. Drizzle the dressing over and toss lightly with your hands to coat evenly without breaking the orange segments.
- garnish · ~1 min
Garnish with fresh mint and reserved fennel fronds.
Transfer the salad to a serving platter. Scatter torn mint leaves and the reserved fennel fronds over the top. Serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Chill the fennel bulb in ice water for 10 minutes before shaving for extra crunch.
- 2Use a mandoline set to 1mm for paper-thin fennel that tenderizes quickly in the dressing.
- 3Reserve the orange membranes and squeeze every drop of juice into the dressing for bright acidity.
- 4Toss the salad gently with your hands to keep orange segments intact and evenly coated.
- 5Serve immediately after dressing to prevent the fennel from releasing too much water.
- 6For make-ahead prep, shave fennel and segment oranges separately; dress just before serving.
Adapt it for your goals.
Vegan
This salad is already vegan as written; no changes needed. The olive-oil-based dressing and plant ingredients make it naturally dairy-free and egg-free.
high proteinHigh-protein
Add 1/2 cup crumbled ricotta salata or shaved pecorino for a salty, protein-rich contrast that complements the sweet oranges and anise-scented fennel.
low oilLow-oil
Replace the olive oil with an equal amount of fresh orange juice and a teaspoon of white balsamic vinegar to keep the dressing light and tangy while reducing fat.
jainJain
Omit the onion-family ingredients (not present here) and ensure no garlic is added; this recipe is naturally Jain-friendly with just fennel, oranges, and herbs.
Why this is on our healthy list.
Rich in Vitamin C
Both oranges and fennel provide a generous dose of vitamin C, supporting immune function and collagen production.
High in Dietary Fiber
Fennel bulb and orange segments contribute soluble and insoluble fiber, aiding digestion and promoting fullness.
Low in Calories
With only olive oil and citrus as dressing, this salad is naturally low-calorie and hydrating.
Antioxidant-Rich
Oranges contain flavonoids like hesperidin, while fennel offers anethole and quercetin — compounds that help fight oxidative stress.
Frequently asked questions
Yes, a very sharp chef's knife works — just slice as thinly as possible, aiming for less than 1/8 inch. The thinner the slices, the better the texture.
