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Strawberry, Fennel, and Orange Salad

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Strawberry, Fennel, and Orange Salad

This simple salad is juicy and refreshing, especially on a hot summer day.

Prep: 10 minutes
Total: 10 minutes

Ingredients

Makes 4 servings

2 navel oranges
8 ounces strawberries (about 16), hulled and quartered or halved
1 fennel bulb, thinly sliced lengthwise, some fronds reserved for garnish
1 1/2 teaspoons fresh lemon juice
1 tablespoon extra virgin olive oil
1/4 teaspoon coarse salt
Coarsely ground black pepper
8 Boston or Bibb lettuce leaves

Directions

Zest one orange, and reserve zest (2 teaspoons). Cut peel and pit away from both oranges. Use a paring knife to cut out the segments, letting them fall into a bowl, along with the juice.
Add strawberries, sliced fennel, orange zest, and fennel fronds to the bowl of orange segments and toss together gently. Stir in the lemon juice and olive oil, and season with salt and pepper. Add lettuce, toss, and serve.

From Body+Soul, July/August 2009

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