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Fennel and Orange Salad with Toasted Almonds

Shaved fennel and orange salad with rocket (arugula) and toasted almonds, is a fantastic zingy side salad that works well with fish & meat.

Toasting the almonds is the only cooking involved in this recipe and preparation takes around 10-15 minutes.

Overhead fennel and orange side salad with roasted almonds and rocket.

Zingy Fennel Side Salad

I adore using fruit in salad recipes, the whole sweet-and-sour vibe is my kinda salad mojo.

I’ve got side salads like a spicy mango salad and a wonderful orange and harissa giant couscous salad and main course salads like my smoked mackerel and apple salad and a glorious warm chicken and mango salad.

My latest offering is a pretty well-trodden path and it is magical, my version of fennel and orange salad adds some toasted almonds into the mix and some peppery rocket.

Fennel and orange is a wonderful combination and it also features in my fennel and orange pasta recipe.

It’s simple, quick and stupidly delicious!

Fennel and orange side salad with roasted almonds and rocket.

Frequently Asked Questions

Do I have to use a mandolin?

No, a knife will see you well, but you will need to try and cut it as thinly as you can.

The best way to do this is to take a small slice off the side of the fennel bulb that you are going to lay on the chopping board. Then just take your time!

Why do you put the fennel in acidulated water?

Fennel tends to discolour when it is cut, dropping it in a bowl of acidulated cold water prevents this.

It also crisps up the fennel, which adds a lovely texture when you eat the salad.

Is it easy to remove the individual segments of orange?

Yes, but as with most things it takes a little practice, but if you are patient and have a sharp knife it is not difficult.

Topping and tailing the orange allows you to place them on a chopping board with out them rolling about. Then you just need to cut around removing the skin and white pith.

The membrane of each orange segment should still be visible, cut with a sharp knife down one side of the membrane towards the centre of the orange, then repeat to remove the segment. Keep going until you have cut them all out.

Do I have to toast the almonds?

Not but it does add an extra dimension to the flaovur and texture of this recipe.

Portrait close up image of a fennel and orange salad served with a sliced rosy pink duck breast served on a white plate

Serving Suggestions

Febbel and orange salad is a glorious side salad that works with everything from fish to super-rich meats like duck and lamb.

The picture above swaps out the toasted almonds for some black rice and it is served with a simple pan-fried duck breast, cooked in the same way as I cook my duck a l’orange recipe.

I’ve also served it with my duck kebabs (pictured below) and it is absolutely stunning.

When it comes to fish, I think it has a wonderful affinity with salmon and it is delicious with my harissa salmon fillet recipe.

But it would be equally good with my devilled mackerel fillets, bacon wrapped cod or even my pan-fried sea bream fillets.

It’s also superb with leftover roast lamb!

Overhead marmalade glazed duck kebabs served with a fennel and orange salad.

Equipment Used

I only name-check brands of equipment if I think that they make a material difference to a recipe. But, if you have any questions feel free to ask them in the comments section below the recipe.

  • Stovetop.
  • Small (20cm or 8″) frying pan.
  • Chopping board.
  • Kitchen knife.
  • Mandolin (optional).
  • Weighing scales and or measuring spoons.
  • Salad and mixing bowls.
  • Small jar for mixing the dressing (optional).
Fennel and orange salad with rocket (arugula) and toasted almonds.
Yield: 2 Servings

Fennel and Orange Salad Recipe with Rocket and Almonds

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes

Shaved fennel and orange salad is a match made in heaven and here I add a little peppery rocket and some toasted almonds to make a cracking side salad!


  • 1 (225-250g) Fennel Bulb
  • 2 Tbsp Lemon Juice
  • 2 Large Oranges
  • 3 Tbsp Olive Oil
  • ¼ Tsp Salt
  • ¼ Tsp Black Pepper
  • Couple of handfuls of Rocket
  • 2 Tbsp (20g) Chopped Almonds


  1. If your fennel bulb has any herby fronds on it pick them off and place them in a bowl, they make a lovely garnish.
  2. Trim the woody base from the fennel and the tips from the stems, then slice the fennel as finely as you can, I use a mandolin set at 2mm (just under ⅛"). Place the shaved fennel in a bowl of acidulated (add a couple of tablespoons of lemon juice) cold water.
  3. Zest the oranges and add the zest to a bowl or jar.
  4. Top and tail the oranges then peel them with a knife cutting them into barrel shapes and removing all of the pith and skin. Then using a sharp knife cut the orange segments from the body leaving behind the "membrane".
  5. Squeeze the juice from the leftover bits of orange juice into a jar or bowl. You should end up with a couple of tablespoons of orange juice, you only need 1 tablespoon.
  6. Add the olive oil, salt and pepper to the orange juice and whisk or shake it all together in a jar to form a dressing.
  7. Heat a small (20cm or 8") frying pan over a medium heat and toast the almonds until they are golden.
  8. Remove the fennel from the water and dry it well.
  9. Add the fennel, rocket and orange segments to a salad bowl, pour over the dressing then toss to coat.
  10. Serve sprinkled with the toasted almonds and fennel fronds.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 348Total Fat: 25gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 0mgSodium: 386mgCarbohydrates: 33gFiber: 8gSugar: 20gProtein: 5g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

Amanda Wren-Grimwood

Saturday 4th of May 2019

That duck looks perfect for me! I have black rice in the cupboard but not used it for ages so this dish is a great inspiration as I remember the nutty taste. A great salad for summer.

Brian Jones

Monday 6th of May 2019

Black rice really is fantastic, enjoy :)

Immaculate Ruemu

Wednesday 1st of May 2019

What a delightful combination of Flavours. Love it!

Brian Jones

Wednesday 1st of May 2019

Thank you :)

Beth Neels

Tuesday 30th of April 2019

Oh my word! This duck is down to perfection and the salad is such a fresh, delicious accompaniment! Can't wait to try this!

Brian Jones

Wednesday 1st of May 2019

Thanks Beth... Enjoy!


Monday 29th of April 2019

So many of my favorite flavors on one plate! I love fennel salad and bet it would be amazing with that perfectly cooked duck! I'll have to search for black rice.. sounds pretty tasty!

Brian Jones

Tuesday 30th of April 2019

Black rice is fantastic, it has such a good flavour and texture and is perfect in a salad.


Monday 29th of April 2019

Fennel and orange is such a good combo! I don't use fennel enough in the kitchen - so tasty! Such pretty photos too.

Brian Jones

Tuesday 30th of April 2019

Thank you :)

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