Ensalada de Naranja, Hinojo y Aceitunas
Ensalada de Naranja y Aceitunas is a bright, refreshing traditional salad from southern Spain, balancing sweet juicy orange, crisp anise‑scented fennel, and salty black olives. This naturally vegan recipe uses no animal products at all — highlighting fresh, bold flavours with a simple zesty dressing. It makes a wonderful starter, side dish, or light meal on warm days.
Shared by clever
Time
10 min
Serves
3
Difficulty
easy
🛒 Ingredients
- #Main Ingredients;
- 2 large sweet oranges (peeled, segmented, excess membrane removed)
- 1 small fresh fennel bulb (trimmed, cored, and thinly sliced)
- 8–10 pitted black olives (halved or whole)
- 1 tbsp fresh fennel fronds or dill (chopped, for garnish)
- 1 tsp finely grated orange zest
- #Dressing;
- 2 tbsp extra virgin olive oil,, 1 tbsp fresh lemon juice or sherry vinegar
- Pinch of sea salt and freshly ground black pepper
- Optional: pinch of ground cumin or a tiny pinch of paprika
👩🍳 Instructions
- 1
Prep ingredients: Arrange the orange segments and thinly sliced fennel on a platter or in a bowl. Scatter over the black olives and orange zest.
- 2
Make dressing: Whisk olive oil, lemon juice/vinegar, salt, pepper, and any optional spices in a small bowl until well combined.
- 3
Assemble: Drizzle the dressing evenly over the salad just before serving — this keeps the fennel crisp and the oranges fresh.
- 4
Finish: Top generously with fresh fennel fronds or dill. Serve immediately at room temperature for the best flavour.