Spring Detox Salad with Fennel, Orange, Cucumber and Dill

A refreshing salad loaded with antioxidant rich fennel and juicy vitamin C containing oranges and crunchy cucumber, perfect for a spring detox.

Course Dairy free, FODMAP friendly (omitting avocado), Gluten free, Vegan
Prep Time 15 minutes
Total Time 15 minutes
Servings 2

Ingredients

  • 1 bulb of fennel
  • ½ cucumber sliced
  • 1 orange sliced into segments
  • ½ an avocado diced
  • Chopped dill to your liking
  • 10 black olives optional

Dressing-

  • 1 tablespoon of Extra virgin olive oil
  • 2 tablespoons of fresh orange juice freshly squeezed
  • Salt and pepper to taste

Method

  • To begin, peel and segment one orange, squeezing out the juice of the remaining flesh and set aside.
  • Whisk together 1 tablespoon of olive oil and 2 tablespoons of freshly squeezed orange juice along with salt and pepper to taste and put aside.
  • Wash your fennel and remove the green tops, saving some of the fennel fronds aside.
  • Slice your fennel thinly and place in a bowl, along with sliced cucumber, orange segments and diced avocado.
  • Drain and halve olives and place in bowl along with other salad ingredients.
  • Drizzle dressing over salad and toss gently to combine, adding in chopped dill to your liking. Serve topped with fennel fronds.

 

Ashley is a qualified Nutritionist ( Bachelor of Health Science (Nut Med) passionate about home cooking and healing through wholefoods. Her special interests include disorders of the skin and children’s health, including fussy eaters!

Find our more about Ashley here

Ashley Baker