Fennel & Orange Salad With Lemony Lentils

Fennel & Orange Salad With Lemony Lentils
Prep time
Total time
Recipe type: Salad
Cuisine: American
Serves: 4
  • 2 large fennel bulbs
  • ¼ large red onion
  • 4 medium oranges (I used Cara Cara oranges), segmented, juice reserved
  • 1 avocado, sliced
  • 1 cup lentils, cooked
  • ¼ parsley, chopped
  • juice of 1 lemon, divided
  • 1 tsp salt and freshly ground pepper
  • ⅓ cup good quality extra virgin olive oil
  • 1 tsp Dijon Mustard
  • 1 tbsp red wine vinegar
  1. Using a mandolin or a very sharp knife, slice the fennel and red onion into very thin slices.
  2. In a small bowl, whisk together the reserved orange juice (from segmenting the oranges - squeeze the juice from the leftover orange membranes), olive oil, dijon mustard, red wine vinegar and half of the lemon juice. Taste and adjust for seasonings.
  3. Toss together the fennel slices, onion slices, oranges and salt and pepper in a large bowl. Pour over the dressing - it makes a lot, so don't pour all of it on at once - and gently toss to coat all the vegetables.
  4. In another small bowl, mix together the cooked lentils, chopped parsley and remaining lemon juice.
  5. To serve, plate the fennel salad mixture. Top with the lentils and lastly a few slices of the avocado. Enjoy!