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Fennel, Mushroom, and Citrus Salad

This salad is light and fresh. Perfect in the summer as a light lunch or a side dish. 

Fennel supports healthy digestion and contains the antioxidant flavonoid quercetin that has anticarcenogenic properties. Lemon supports the liver function and has antimicrobial properties. 


1 fennel bulb

7 white mushrooms

1 orange (navel, blood, Mandarin or Valencia)

Juice of half lemon

1 tablespoon olive oil

5 basil leaves

Shaved parmesan


-Trim the ends off the fennel bulb.* Thinly slice the fennel bulb into thin rings. Place in bowl. 

-Remove the mushroom stems and thinly slice the heads.*

-Toss in bowl with fennel. 

-Peel orange removing all the white pith. Separate the segments, cut each one in half and remove seeds. 

-Toss citrus with fennel and mushrooms. 

-Add lemon and olive oil to bowl and toss to coat the fennel, mushroom and orange segments. Salt and pepper to taste. Sprinkle with parmesan. 

* Fennel and mushroom trimmings can be saved in freezer for making stock or bone broth.

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