- 2 oranges
- 1 fennel bulb, trimmed
- 12 kalamata olives, pitted and coarsely chopped
- 1/4 teaspoon freshly ground black pepper
- Garnish: chopped fennel fronds
- calories 47
- fat 1.3 g
- satfat 0.0 g
- sodium 145 mg
How to Make It
Peel and section oranges over a bowl, reserving juices. Shave fennel bulb on a mandoline; toss with orange sections, juices, olives, and pepper. Garnish, if desired.
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