Orange and Fennel Walnut Salad
A sweet & syrupy orange and fennel walnut salad that is both warm, crisp, and packed full of flavour, while being soy and gluten free, and vegan friendly.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ceresfairfood.org.au.
Cooking tools:
- Saucepan
- Stove
- Wooden spoon
- Measuring spoon
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Serving bowl
- Plate
Ingredients
- 1 tangelo or orange, sliced into wedges
- 2 heaped Tbsp of honey
- 1 1/2 Tbsp Apple Cider vinegar
- 1/2 large red chilli, thinly sliced
- 1 tsp paprika
- Water for boiling
- 100g walnut halves
- Fennel bulb, thinly sliced
- Coriander leaves
- 1 garlic clove, minced
- 2 Tbsp lemon juice
- 2 Tbsp olive oil
- 1 tsp mixed dried herbs
- Salt
- pepper
- 1 ripe avocado, peeled and sliced
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