In-between

Winter Orange & Fennel Salad with Preserved Lemon & Toasted Cumin

Name: Winter Orange & Fennel Salad with Preserved Lemon & Toasted Cumin
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 2 servings
Ingredients: 3 blood oranges or navel oranges; 1 small fennel bulb, trimmed, fronds reserved; 4 radishes, shaved thin; 1/4 cup oil-cured black olives, pitted and halved; 1/4 cup (30g) whole almonds, roughly chopped; 1/2 tsp cumin seeds; 1 tbsp minced preserved lemon rind, pulp discarded; 2 tbsp extra-virgin olive oil; 1 tbsp fresh lemon juice; 1/2 tsp honey; 1/4 tsp ground cinnamon; 2 tbsp chopped fresh mint; 1/4 tsp kosher salt, plus more to taste

Juicy blood oranges are paired with shaved fennel, radish and briny black olives. A cinnamon-cumin vinaigrette with minced preserved lemon ties it together, and toasted almonds add crunch.

389cal per serving 7gprotein 42gcarbs 25gfat 20min prep 5min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this