Lunch/ Fodmap/ Sides

Mint Blood Orange and Fennel Salad

Mint Blood Orange and Fennel Salad

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Serves: 2 Cooking Time: 15 min


  • 2 blood oranges
  • 1 orange
  • 1/2 fennel sliced thing on a mandolin
  • 6 grape tomatoes, quartered
  • 1 tbsp balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • 2 tbsp blue cheese (fodmap replace with sliced almonds)
  • 2 tbsp pistachios
  • fresh mint leaves
  • Maldon salt & fresh pepper



Cut away the peel from all the oranges and slice into 1/4 inch slices. Remove any seeds and the white pith in the center and arrange the segments on plate a top fennel so the colors are intermixed.


Top with blue cheese, pistachios, grape tomatoes and fresh mint leaves.


Drizzle with balsamic vinegar and olive oil and top with Maldon sea salt and fresh pepper.

It may not feel like the end of winter with the mounds of snow that keep coming down, but in two weeks its officially spring! This fresh and bright citrus salad sits atop an earthy thinly sliced fennel. ItsĀ  peppered with tangy cultured blue cheese and fresh mint leaves, then topped with crunchy nuts its a welcome change from stews and soups!

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