Crisp Fennel and Orange Salad
Ingredients
- 3 navel oranges
- 1 large fennel bulb, fronds reserved
- 1 handful of sunflower sprouts
- 2 tablespoons olive oil
- Sea salt, to taste
Instructions
- Peel the oranges with a knife—careful to remove all of the pith.
- Slice each orange into rounds along the equator and remove any seeds that pop out.
- Remove the fennel stalks and cut the remaining bulb into thin slices, keeping all the rings intact.
- Layer the orange slices and fennel slices around a plate, alternating slices.
- Put a handful of sprouts in the center of the plate, drizzle with olive oil and top with a flaky sea salt.
- Garnish with chopped fennel fronds and enjoy!
