Directions:
- Thinely slice the fennel, reserving the frondy herbs from the top.
- Arrange the slices on a plate.
- Slice the bottom of the orange so it will sit firmly on the board, then with a small, sharp knife slice off the rind and pith.
- Slice off any remaining pith at the top of the orange, then cut into thin slices on the plate with the fennel.
- Scatter over the olives, olive oil, red onion and the reserved fennel fronds.
- Season with salt and pepper and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 114.38 Kcal (479 kJ) | ||
| Calories from fat | 73.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.22g | 13% | |
|---|---|---|---|
| Sodium | 156.56mg | 7% | |
| Potassium | 332.5mg | 7% | |
| Total Carbs | 10.16g | 3% | |
| Sugars | 4.32g | 17% | |
| Dietary Fiber | 2.97g | 12% | |
| Protein | 1.15g | 2% | |
| Vitamin C | 31.6mg | 53% | |
| Iron | 0.6mg | 3% | |
| Calcium | 51.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 93.68 Kcal (392 kJ) | ||
| Calories from fat | 60.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.73g | 13% | |
|---|---|---|---|
| Sodium | 128.22mg | 7% | |
| Potassium | 272.32mg | 7% | |
| Total Carbs | 8.32g | 3% | |
| Sugars | 3.54g | 17% | |
| Dietary Fiber | 2.43g | 12% | |
| Protein | 0.94g | 2% | |
| Vitamin C | 25.9mg | 53% | |
| Iron | 0.5mg | 3% | |
| Calcium | 42.5mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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