Fennel and Tangerine Salad
Lorenza Ávila
A very tasty, light, and fresh salad made with fennel and tangerine segments.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 2 fennel
  • 2 tangerines
  • 6 tablespoons pine nuts
  • 1/2 jicamas
  • 12 leaves basil, fresh
  • 1/4 cups olive oil
  • 2 lemons
  • pepper , to taste
Preparation
20 mins
0 mins
Low
  • Slice the fennel and jicama into thin sheets. Place in a large deep bowl with very cold water.
  • While the fennel and jicama hydrate, peel the tangerines and prepare the segments by removing the seeds.
  • In a small deep bowl, mix the olive oil, lemon juice, and season with salt and pepper to taste.
  • In a large deep bowl, mix the fennel, jicama (without water), tangerine segments, and the vinaigrette. Mix very well.
  • Plate 6 individual portions of the salad on 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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