Citrus Salad With Fennel and Olives
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By cooking.nytimes.com
Citrus Salad With Fennel and Olives
Instructions
Cook:30min
Updated at: Sun, 08 Dec 2024 20:35:44 GMT
Nutrition balance score
Great
Glycemic Index
40
Low
Glycemic Load
11
Moderate
Nutrition per serving
Calories250.8 kcal (13%)
Total Fat15.6 g (22%)
Carbs29 g (11%)
Sugars11.7 g (13%)
Protein2.9 g (6%)
Sodium257.7 mg (13%)
Fiber7.7 g (27%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
4navel oranges
4blood oranges
2ruby grapefruits
small, or Oro Blanco
2shallots
large, thinly sliced into rings
2fennel bulbs
small, trimmed and thinly sliced into rings
¼ cuppitted olives
Moroccan oil-cured black or Castelvetrano green olives
6 tablespoonsextra-virgin olive oil
plus more to taste
1 handfulmint leaves
or basil
red-pepper flakes
such as Marash
dried oregano
preferably wild
Flaky salt
for finishing
Instructions
View on cooking.nytimes.com
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