Recipe: Fennel, Orange and Mint Salad

Simple and flavorful, this salad is sure to impress
Fennel, orange and mint salad

This refreshing salad, made from very simple ingredients, is super flavorful. Perfect for a potluck or as a side dish for a family dinner — this salad is sure to impress. It’s also a wonderful way to try fennel if you’ve never tasted it before!

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  • 2 fennel bulbs
  • 2 naval oranges
  • 3 limes
  • 15 to 20 fresh mint leaves


  1. To begin, prepare the fennel by using a large knife to cut away the stalks and fronds that grow from the top of the bulb. Next, slice the bulb in half from top to bottom and remove the core by cutting it out in a wedge shape. Then slice the bottom of the bulb off, from where the roots grew.
  2. Now that the fennel is ready to use, cut each half into 1/4-inch pieces, crosswise or lengthwise. Place the slices in a medium-sized bowl.
  3. Add the limes to the bowl by slicing them in half and squeezing all of the juice over the top of the fennel. To get the most juice from the limes, roll each one on the counter while pressing down gently with your hand; then slice and squeeze. Toss the fennel in the lime juice.
  4. To add the oranges, peel each orange by hand, and then separate each segment. Cut each segment into four equal-sized pieces. Add the oranges to the fennel and lime juice by laying them gently on top.
  5. Lastly, remove 15 to 20 fresh mint leaves from the stem, and then slice them into small pieces. Add the mint leaves to the bowl; toss very gently, so the oranges and mint are evenly distributed throughout.
  6. Serve on a pretty plate or in a beautiful bowl, and enjoy!

Nutritional information (per serving)

Makes 4 servings
Serving size = 1/4 of the salad

Calories: 70
Total fat: 0 g
Saturated fat: 0 g
Trans fat: 0 g
Protein: 2 g
Total carbohydrate: 20 g
Fiber: 6 g
Sugar: 5 g
Cholesterol: 0 mg
Sodium: 60 mg

Developed by Talia Sukol for Cleveland Clinic Wellness.

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