Blog, lickthespoonblog, Soul food, Uncategorized, vegan, vetyogi, Well-being

Food with love: Fennel and Blood Orange Salad (vegan)

Looking for a recipe which is easy, quick, fresh, and zesty? Look no further than this simple salad that packs a citrus punch. Only 3 ingredients, all vegan. This is a versatile dish which is light enough on a hot day, yet will brighten up a grey winter’s day, whilst helping you fight winter colds with a good dose of Vit. C! Another one to try if you’re giving Veganuary a go (for more ideas see 7 Delicious Dishes for you to try this Veganuary)

Yet again this recipe comes courtesy of my favourite culinary queen, Rosie, from Lickthespoonblog. Check out her website if you’re looking for further recipe inspiration, or for more vegan recipes see VetYogi Blogs page and scroll down for: Food with Love.

From Rosie, with love. Enjoy!

This recipe multiplies up easily and is smart enough to serve to friends as a starter, yet at the same time is reassuringly casual with its simplicity.  Three ingredients plus salt and pepper! Leave out the olives if you don’t like them and drizzle over some virgin olive oil instead of the oil in the olive jar. If you don’t have blood oranges, use sweet oranges instead.


Ingredients (serves 2)

  • 3 blood oranges (or sweet if you can’t get hold of them)
  • 1 bulb of fennel (preferably with green fronds on the top for garnish)
  • 12 olives in olive oil
  • salt and pepper



  1. Use a knife to peel the oranges, making sure you take off the peel and pith completely
  2. Slice the oranges as thinly as you can without breaking up the orange, reserving any juices that may escape
  3. Trim the fennel, putting any green fronds to one side, and again slice thinly, endeavouring to keep the slices whole.
  4. Arrange fennel and oranges slices prettily upon the plate.
  5. Place olives on top
  6. Add a drizzle of olive oil (either from jar or use some extra virgin) about 1 tbsp per plate
  7. Squeeze any remaining orange flesh left in peel or from board, or indeed any part slices over the plates.
  8. Season with salt and pepper to taste
  9. Chop the fennel fronds and scatter over each plate



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