Fennel and orange salad

Serves four

• 2 heads of fennel
• 2 oranges
• 1/2 red onion
• ½ onion – 20 g
• Pine nuts – 50 g
  
  For the vinaigrette:

• Juice of 1 orange
• Extra virgin olive oil – 2 tbsp (20 g)
• Balsamic vinegar – 1 tbsp
• Salt to taste

Nutritional information
Per serving: 163 Kcal

Environmental Impact

Per serving: 
140 grams CO₂ equivalence - carbon footprint
265 litres - water footprint

This recipe’s environmental sustainability level is: Very high.

To eat sustainably at each meal, our advice is to keep within 1000 grams of CO₂ equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO₂, including dressing.

Method

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.

The Chef’s Advice

Option to add black olives into the salad, and for an even more flavoursome vinaigrette, add a teaspoon of mustard seeds. 

Nutritional Advice

A fresh vegetable and fruit salad is a delicious way to eat your five.

Environmental Advice

Choose seasonal ingredients, local or traditional varieties.

Fruit and vegetables are extremely sustainable foods, especially if they are found in season locally, and should be part of every meal.