Orange & Fennel with Fresh Basil Coulis

When you begin with beautiful ingredients, the final result is guaranteed to stand out.  For week 3 of  Happy Healthy and Green we bring you a light and fresh fennel salad .  This simple salad has just the right pop of colour with oranges, pomegranate arils, and a vivid green basil coulis that adds a bright and delicious flavour.   Enjoy this salad for lunch or as a side dish with dinner, and spring will seem a little bit closer.

Serves: 2-4

Prep time: 10 mins


1 large fennel bulb
1 large navel orange
1/4 cup pomegranate seeds
Maldon sea salt flakes, to taste
fresh cracked pepper, (optional to taste)

1 cup fresh basil
1 lemon, juiced
1/4 c extra virgin olive oil
2 cloves of garlic
1 Tbsp nutritional yeast
1 tsp sea salt




Prep the salad:

  • Clean and trim the fennel bulb.  Save some of the leafy fennel fronds as a garnish
  • Using a mandolin, slice the fennel bulb in thin 1/8 inch slices. Lay the slices out on a serving plate.
  • Using a sharp knife, carefully slice off the top and bottom of the orange.  Using downward strokes, slice the skin away from the flesh of the orange and discard.
  • Slice the orange in half lengthwise, and then slice the orange halves in 1/4 inch slices.  Place over the bed of fennel
  • Sprinkle the pomegranate arils over the fennel and orange slices.

Blend the coulis:

  • Place all the coulis ingredients in a small food processor or blender, and blend until smooth.

Dress the salad:

  1. Drizzle the basil coulis over the fennel and oranges.
  2. Garnish the dish with trimmings of the fennel fronds
  3. Season with sea salt flakes, and pepper to taste




Remaining coulis keeps well in an airtight jar in the fridge for a few days.  Try it as a light sauce for pasta!


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