Orange and Fennel Salad

New year, new chance to achieve your Healthiest You! It’s time once again for Oliver’s sixth annual Healthiest You promo, and this week, level up your diet with great deals on our favorite plant-based foods. Whether you’re a vegan for life or just beginning your plant-based journey, Oliver’s has everything you need for delicious plant-based meals tonight! Sometimes the best salad is also the most simple. Featuring organic navel oranges from the Capay Valley and freshly sliced fennel, this bright and fresh salad is like a bowl of summer sunshine! Serve it alongside your favorite grilled meats, or keep it plant-based with marinated tofu steaks.

*Prices good through 1/19/21.

  • Serves: 4-6 servings
  • Prep Time: 15 minutes


  • 1 large Fresh Fennel Bulb, thinly sliced
  • 2 large Capay Valley Navel Oranges
  • 1 bunch Fresh Red Radishes, sliced paper thin
  • 1/4 c. Slivered Almonds
  • 1/2 small Red Onion, thinly sliced
  • 1/4 c. Parsley, finely chopped
  • 1 inch Fresh Ginger, peeled & grated
  • 1/4 c. Olive Oil
  • Salt and Black Pepper, to taste


  1. Zest one orange into a bowl, then combine with the juice of 2 oranges, olive oil, grated ginger, and parsley. Add salt and pepper to taste, then set aside. To segment the remaining orange, cut off both ends and stand up. Using a sharp knife, carefully cut the peel and away from the orange, then carefully slice between each segment and the remaining membrane.

  2. Combine orange slices, fennel, almond, radishes, and onion in a bowl and top with dressing. Toss gently until veggies are coated in dressing. Serve immediately; goes great with fish or poultry.

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