Orange Fennel and Almond Salad


  • 1/3 cup fresh orange juice
  • 2 tsp almond oil
  • 1 baby fennel bulb
  • 1 large orange, segmented
  • 50g baby spinach leaves
  • ¼ cup of flaked almonds


  1. Place juice into a small saucepan and bring to the boil and boil until reduced to 1 Tbsp. Cool for 10 minutes and then combine with oil in a small jug.
  2. Reserve fennel tips from fennel and slice the remaining fennel thinly.
  3. Place fennel in a bowl with orange, spinach and nuts, toss to combine
  4. Serve salad drizzled with dressing and sprinkled with fennel tips.
  5. Serve with whatever fish you like.



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