This is a simple but delicious fennel salad recipe packed full of fresh flavours that has a really summery feel. It makes the perfect lunch or light dinner on a warm evening or a great side dish at a barbecue.
I am a huge fan of fruit in salads and the orange segments and pomegranate seeds in this recipe work so well with the other ingredients. The sweetness of the fruit, the sharpness of the lemon juice, the aniseed flavour of the fennel and the fresh subtleness of the leaves create the perfect blend of flavours.
I only use a little bit of fennel in this as I don’t like the flavour to be too overpowering but if you like aniseed then you can increase the amount used to suit your personal preference. You could also increase or reduce the amount of lemon juice added but I personally think half a lemon is perfect in this.
This fennel salad is a great recipe to make if you have some vegetables that need using up as you could add in additional leaves, cucumber, etc if you have anything at risk of going to waste. I have noted olive oil as an ingredient in this recipe, however, I will often use the oil from the jar of sundried tomatoes that I save once I have eaten the tomatoes. It is my favourite oil to add to salads as it gives such a lovely flavour and reduces waste, however, you can use olive oil to dress this fennel salad if preferred.
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