Fennel and Tangerine Salad
Lorenza Ávila
A very rich, light and fresh salad made with fennel and mandarin segments.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 2 fennel
  • 2 mandarin oranges
  • 6 tablespoons pine nuts
  • 1/2 jicamas
  • 12 leaves basil, cool
  • 1/4 cups olive oil
  • 2 limes
  • pepper, to taste
Preparation
20 mins
0 mins
Low
  • Cut the fennels and jicama into thin slices. Place in a large bowl of very cold water.
  • While the fennels and jicama are hydrating, peel the tangerines and prepare the segments by removing the seeds.
  • In a small bowl mix the olive oil, lemon juice and season with salt and pepper to taste.
  • In a large bowl, mix the fennel, jicama (without water), mandarin orange segments, and vinaigrette. Mix very well.
  • Serve 6 servings of the salad on individual plates and top each with 1 tablespoon of pine nuts and 2 fresh basil leaves.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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