Citrus fennel salad with prosciutto

Fennel citrus salad

I’m longing for spring with more daylight and warmer weather. So tonite I created this light, yet filling salad. Definitely a keeper.

  • 1/2 cone cabbage
  • 1 bulb of fennel
  • 1 orange
  • A handful of toasted almonds
  • A handful of fresh dill
  • 4 slices of prosciutto
  • Juice and zest from 1 small lemon
  • 1 tbsp olive oil
  • Salt & pepper to taste
  • Rye bread croutons, optional


  1. Finely slice cabbage and fennel.
  2. Cut the orange in chunks.
  3. Chop the almonds.
  4. Chop the dill.
  5. Cut the prosciutto.
  6. Combine everything in a bowl.
  7. Add olive oil, lemon juice and zest. Season with salt & pepper.
  8. Gently stir and serve.
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2 Responses to Citrus fennel salad with prosciutto

  1. Angela Reed says:

    Yumm!! This looks and sounds heavenly!

  2. I know you will love it, but I gotta be honest…the kids chose the pasta ;)

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