If you're after a refreshing, citrusy side dish that brings both elegance and bold flavour to the table, this fennel and blood orange salsa is exactly what you need. Crisp shaved fennel pairs beautifully with juicy blood orange segments, fragrant mint, and briny capers to create a light yet flavour-packed salsa that's perfect for warm-weather dining.
Whether you're hosting a garden lunch, summer picnic, or a weekend BBQ, this vibrant slaw-style salsa is the ideal companion to grilled meats, seafood, or plant-based mains. It's a naturally vegan, gluten-free recipe that celebrates seasonal produce and delivers serious taste with minimal prep.
Keep reading to learn how to make this stunning fennel and blood orange salsa in just a few simple steps – it's the ultimate showstopper side dish you’ll want to make again and again.
Number of servings: 4
Cooking time: 30 minutes
Preparation time: 30 minutes
Ingredients
Fennel: 1 bulb
Blood orange: 3
Mint leaves: 10g
Capers: 2 tbsp, drained and rinsed
Extra virgin olive oil: 2 tbsp
Freshly squeezed orange juice: from ½ blood orange
Salt and pepper: to taste
Method
Remove the stalks and base from the fennel bulb. Cut the bulb into quarters, then use a mandolin or sharp knife to finely slice the fennel into paper-thin strips (about 1mm thick). Transfer the slices to a mixing bowl.
Stack the mint leaves, roll them tightly into a small bundle, and slice them finely to create delicate ribbons. Add these to the fennel.
Slice the top and bottom off each blood orange. Stand upright and carefully remove the peel and white pith by slicing down the sides with a sharp knife.
Segment the oranges by cutting between the membranes to release clean segments. Remove any fibrous bits.
Add orange segments and capers to the fennel and mint.
Drizzle with olive oil, add orange juice, and season with sea salt and black pepper.
Gently toss the slaw until well mixed. For a beautiful presentation, transfer it to a Season Acacia Salad Bowl or your favourite serving dish.
