Tired of the same old kale salad? Mix things up with this bright, refreshing summer salad that’s not only packed with nutritional benefits, but also very pleasing on the eyes. Super simple to make, and since it’s only 4 ingredients, it’s easy on your budget too!

Next time you’re invited to that backyard barbeque, or are looking to impress friends at your home, this heart-healthy, immune-system-bolstering side dish is sure to be a hit! Not only will it add an array of colors to the table, it also tastes delicious.

First let’s discuss the star ingredients, fennel and blood oranges. These unconventional additions to your salad are full of goodness.

Fennel: You’ve probably passed by this onion-like white bulb in the produce aisle many times. But why reach for it on your next trip to the grocery store? Like blood oranges, fennel is a great source of vitamin C, but it also contains manganese, a crucial mineral for enzyme activation, metabolism, cellular protection, bone development, blood sugar regulation, and wound healing. It also has a high concentration of three minerals vital for bone health: potassium, magnesium, and calcium. While fennel is low in calories, it’s rich in flavor. Some liken it to the taste of black licorice, which is sure to add a little punch to your salad bowl.

Blood Orange: We’ve all heard that oranges are filled with potent antioxidant vitamin C, but how about swapping that standard version for something with a little more visual flair? Blood oranges may look similar to your standard orange from the outside, but when cut open have stunning, ruby red flesh. Their jewel-toned hue comes from a pigment called anthocyanin, a phytonutrient that research suggests has several health benefits including preventing blood clots and reducing inflammation.

Now for the quick and tasty recipe…

Fennel and Blood Orange Salad

Prep time: 15 minutes

Servings: About 4

Ingredients:

1 large fennel bulb, shaved fine on a mandolin (chop and reserve fronds for garnish)

2 medium blood oranges, cut into segments (and their juice)

4 tablespoons extra virgin olive oil

sea salt and freshly ground pepper to taste

Toss it all together and chill in the refrigerator for a delightfully chilled and crisp texture. Make sure to serve within 1-2 hours to avoid wilting. 

Enjoy!