Orange-Fennel Relish
Mark Boughton Photography / styling by Teresa Blackburn
- Yield: 5 servings
- Prep: 5 mins
- Cook: 0 mins
Use a whole chopped orange. Cut off as much of the peel and white pith as possible.
Ingredients
- 1cup chopped, peeled orange
- 1cup chopped fennel bulb
- 2-- plum tomatoes, seeded and chopped
- 3tablespoons finely diced red onion
- 1/4cup pitted kalamata olives, cut into halves
- 1tablespoon minced parsley
- 1tablespoon extra-virgin olive oil
- 2tablespoons lemon juice
- 1/2teaspoon black pepper
Instructions
- Combine orange, fennel, tomatoes, onion, olives and parsley.
- Combine oil, lemon juice and pepper, whisking well.
- Add to orange mixture, tossing gently. Let stand several hours before serving.
Recipe by Chris Koetke
Want more help? Check out this step-by-step video on how to section citrus.
Nutritional Info *per serving
- Calories 70
- Glycemic Load 0
- Fat 3.5g
- Saturated Fat 0.5g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 2.5g
- Cholesterol 0mg
- Sodium 65mg
- Potassium 330mg
- Carbohydrate 10g
- Fiber 3g
- Sugars 6g
- Protein 1g
- Trans Fat 0g
- Vitamin A 15%
- Vitamin C 60%
- Calcium 4%
- Iron 4%
