Shaved Fennel and Orange Salad with Lemon Vinaigrette

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A vibrant spring salad featuring crisp fennel and sweet orange segments, dressed in a bright lemon vinaigrette that highlights fresh, seasonal ingredients. This mediterranean-inspired salads ready in about 15 minutes pairs large fennel bulb, navel orange, mixed greens into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 150 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 large fennel bulb
• 2 navel orange
• 4 cups mixed greens
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tsp honey
• 1/4 tsp salt
• 1/8 tsp freshly ground black pepper

Instructions

1. Step 1: Trim 1 large fennel bulb and remove the tough core; slice the bulb into thin, even matchsticks using a mandoline or sharp knife.
2. Step 2: Using a zester or small knife, remove the zest from 1 orange and set aside; cut the remaining 1 orange into thin, quarter-moon slices.
3. Step 3: In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp fresh lemon juice, 1 tsp honey, 1/4 tsp salt, and 1/8 tsp freshly ground black pepper until emulsified.
4. Step 4: In a large bowl, combine 4 cups mixed greens, the sliced fennel, and the orange slices; pour the vinaigrette over and toss gently to coat all ingredients evenly.
5. Step 5: Serve immediately, garnished with a pinch of fennel fronds and the reserved orange zest.