Fennel and oranges are low in FODMAPs and also make a great pair when dressed in silky olive oil, crunchy celery, tart lemon juice and sea salt. I created this recipe because I love fennel and wanted to share a salad that’s great on its own or with a meal, preferably beef or fish.
Further Food Nutritionist Commentary:
By Emily Cooper
Fresh Orange Fennel Salad with Parsley (Low-Fodmap)
1 medium orange
3 small fennel bulbs (thinly sliced)
1/2 cup coarsely chopped fresh parsley
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
1/8 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
- Peel orange then divide into sections and cut each section in half.
- Toss fennel, parsley, and orange pieces in a large bowl.
- Add lemon juice and oil and toss to coat. Add salt and pepper.
- Enjoy immediately or cover and refrigerate for at least 4 hours to allow flavors to bind.
- Option to serve topped with 2 ounces of goat cheese.
Per Serving: Calories: 362; Total Fat: 27 g; Saturated Fat: 4 g; Monounsaturated Fat: 20g; Polyunsaturated Fat: 3 g; Cholesterol: 0 mg; Sodium: 229 mg; Potassium: 959 mg; Carbohydrate: 30 g; Fiber: 8 g; Sugar: 12 g; Protein: 3 g
Nutrition Bonus: Vitamin C: 211%;Vit A: 31%; Calcium: 17%; Iron: 14%;
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