Orange & Fennel Salad
30 min
Vegan
91423
For 2 Portions
160 g
cherry tomato
60 g
arugula
30 g
walnut
10 g
parsley, fresh
1
orange
1/2
fennel
2 tbsp
olive oil
1 tbsp
apple cider vinegar
pepper
salt
1. All set?
2. Wash fennel and chop into ribbons.
3. Fillet orange. To do so, cut off top and bottom. Remove peel in strips from top to bottom with a knife. Remove pith and slice.