Description
This easy, vibrant Blood Orange and Black Olive Salad is ready in just 20 minutes, drizzled with a more-ish lemon, fennel and red onion dressing. Serve it alongside grilled fish or chicken!
Ingredients
Scale
- 2 tbsp extra virgin olive oil
- zest 1/2 lemon + 1/2 tbsp juice
- 1/2 tbsp runny honey
- 1/2 tsp fennel seeds
- 1 very small garlic clove
- large pinch flaky sea salt
- 1/2 very small or 1/4 regular red onion
- 4 blood oranges
- 50g good quality black olives, not packed in brine
- handful flat leaf parsley, chopped
Instructions
- To make the dressing, toast the fennel seeds in a small saucepan, then place them in a small bowl. Add the olive oil, lemon zest and juice, honey, the garlic clove (peeled and crushed) and a large pinch of flaky sea salt. Whisk, then finely dice the red onion before stirring that in too.
- Slice the peel off the oranges (I’ve linked to a really helpful tutorial in the post above!) and cut them into thin slices before arranging them on a serving dish. They look their best if you let them slightly overlap, and mix up the oranges as some will be redder than others.
- Cut the stones out of the olives and roughly chop them before scattering them over the oranges, followed by the parsley. Drizzle over the prepared dressing, and serve.
Notes
The dressing needs a little salt to season it, but don’t be tempted to scatter salt over the salad as there is enough saltiness in the olives already!