Citrus Fennel Salad

I’m longing for spring with more daylight and warmer weather. So tonite I created this light, yet filling salad. You can add some prosciutto or leave it vegan. Definitely a keeper.

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