Fennel and orange salad

Fennel and orange salad

Preparation time:

Less than 30 Minuti

Nutritional information:

163kcal / per serving

Seasonal dish:


Enviromental Impact:

Very low (0.14kg CO2 eq) i

A simple yet flavourful salad combining in-season fruit and vegetables.

Ingredients for 4 portions

  • Heads of fennel 2
  • Oranges 2
  • Red onion 1/2
  • Pine nuts 50 g
  • Juice of one orange
  • Extra virgin olive oil 2 tbsp (20 g)
  • Balsamic vinegar 1 tbsp (10 g)
  • Salt to taste



Finely slice the fennel using a mandolin if preferred.


Peel the orange and divide it up into segments or cut up into slices.


Thinly slice the onion and arrange the ingredients on a serving dish, alternating fennel, onion and orange, or simply mix the ingredients together in a large bowl.


To make the vinaigrette, squeeze the orange and pour the juice into a sealable container. Add olive oil, balsamic vinegar, and a pinch of salt. Shake vigorously into a smooth mixture.


Dress the salad and add the pine nuts just before serving.

Enviromental Impact

Very low


Per serving:

0.14kg CO2 equivalent i

Carbon footprint

To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.

Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.