Summer Fennel and Orange Salad

There is nothing better than a summer BBQ, and a big part of that are all the amazing, delicious sides.

We tend to get swept away in the crispiness of a french fry, the comfort of a pasta salad, and the crunch of an onion ring. But what I really crave on a hot summer night is something cold and crunchy and fresh. This fennel and orange salad not only fulfills that craving, but does it healthily and easily.

INGREDIENTS:

• 1 head/bulb of fennel, sliced

• 1 navel orange, peeled and diced

• 2 tabelspoons freshly-squeezed orange juice (from that orange)

• 1-2 tablespoons pure extra virgin olive oil

• Salt and Pepper to taste

DIRECTIONS:

1. Wash and thinly slice your head of fennel into .5 inch pieces before setting aside. Be sure to save some of the wispy leaves from the head of fennel to add later.

2. Peel one large navel orange and dice. I prefer smaller pieces to be more well-incorporated into the salad.

3. In a big bowl, add your fennel, orange, and add salt, pepper, and olive oil. I would mix well and even smash the oranges a bit so that they release some juice and coat the fennel really well.

4. Add those wispy fennel leaves, mix one more time, and voila! You're done! Refrigerate until it's time to serve.

5. I prefer this salad after it's sat for a bit and the flavors really mix together, so I recommend making this about 2-3 hours and letting it sit in the refrigerator before you're ready to eat.