Healthy Recipes Free of Gluten, Dairy, and Soy for Serious Eaters

Anne´s Zippy Fennel Salad

Anne´s Zippy Fennel Salad


This is the best salad. I went to my husband’s son’s house to visit in Munich, and his wife made this for us. It is one of the vegetables I get each week from our Bio home delivery company, and it just sits there since I have no idea what to do with them other than making a puree or slicing in salads.

But look at this! It’s simple, fresh, and a must-have summer salad…for me, I made it the last 2 weeks for lunch over a bed of field salad. I have even used pink grapefruit or tangerines instead of the blood oranges. This is just delicious and refreshing.

Thank you, Anne, for this great recipe.


March 6, 2016
: 2
: 10 min
: 15 min
: 25 min


  • 1 bulb fennel
  • 1 medium red onion
  • 1 medium blood orange
  • 3 tbsp white balsamic vinegar
  • 1/4 cup olive oil
  • 1 dash salt
  • 1 dash pepper
  • Step 1 Salad
  • Step 2 Slice the fennel bulb into rings and wash.
  • Step 3 Slice the red onion in rings then cut rings in half.
  • Step 4 Peel and slice the blood orange into bite-size pieces and take out the seeds.
  • Step 5 Place all this into a container with a lid.
  • Step 6 Pour in the vinegar and olive oil then salt and pepper to taste.
  • Step 7 Place the lid on and shake the container




4 thoughts on “Anne´s Zippy Fennel Salad”

  • always wondered what to do with the bulb…is this the fennel we see growing wild in California? it looks like a wispy fern leaf and grows tall, about 4 feet?

  • Looks yummy, can’t wait for you to make it for me this summer. Your a much better cook than I. Great photography❤️

  • ok loved the salad , but the onion proved too strong especially after I had to save some for a lunch, it got stronger…so less onion and more orange..never had fenel before expected a strong taste but it was wonderful…will make again…

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