Salads
Fennel and Orange Salad – Vegan version A fresh fennel and orange salad with toasted almonds and a date syrup-lemon dressing - an appetizing, surprising combination. Vegan version: Date syrup (silan).
⏱ 45 min 🍽 − 4 servings + 🌍 Mediterranean 👩🍳 Afoona 🧩 2 parts
★ ★ ★ ★ ★
🖨 Print 🍳 Cooking mode
🛒 Ingredients For the Salad Dressing To assemble 👨🍳 Method For the Salad Dressing 1 In a small bowl, whisk the oil, lemon juice, date syrup, mustard, salt and black pepper until smooth.
Bowl 💡 Mustard binds the oil with the rest of the dressing, so it doesn't separate quickly. Whisk just before pouring.
To assemble 2 Put the onion in cold water for 10 minutes to soften its sharpness, and drain.
Bowl Colander
3 Put the fennel, onion and oranges in a large bowl.
Bowl
4 Pour in the dressing and toss well.
5 Add the parsley and toss.
6 Serve topped with the almonds.
230 calories
4 g protein
22 g carbs
13 g fat
● protein 7%● carbs 39%● fat 53%
Per serving (285 g), of 4 servings
For the Salad Dressing · To assemble ·
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