The best recipes

Fennel, crab & orange salad

Fennel, crab & orange salad

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Fennel, crab & orange salad

Fresh mint, avo & chilli

Fresh mint, avo & chilli

Serves 2

Cooks In15 minutes

DifficultySuper easy

Nutrition per serving
  • Calories 306 15%

  • Fat 22.3g 32%

  • Saturates 3.8g 19%

  • Sugars 12.2g 14%

  • Salt 0.9g 15%

  • Protein 14.2g 28%

  • Carbs 13.1g 5%

  • Fibre 7.7g -

Of an adult's reference intake


  • 1 bulb of fennel
  • 2 oranges
  • 2 fresh sprigs of mint
  • 1 ripe avocado
  • ½ a fresh green chilli
  • 100 g white crabmeat, from sustainable sources
  • 2 tablespoons extra virgin olive oil

Recipe From

Jamie Magazine

By Laura Fyfe


  1. Trim the fennel, then thinly slice on a mandolin and place in a bowl of iced water.
  2. Peel and slice 1½ oranges, then arrange on a platter.
  3. Pick and tear the mint leaves, destone the avocado, then slice and scoop out the flesh. Dice the chilli.
  4. Arrange on the platter with the fennel and crabmeat.
  5. Mix the remaining orange juice with the oil. Season generously with sea salt and black pepper, then drizzle over the salad. Serve at once.

Watch the video: Easy Fennel and Orange Salad Recipe (December 2022).