Watercress Salad With Fennel, Mint, Orange And Iberico Cheese

You guys Rock! I had so many comments on this photo on my Instagram, that I just had to post the whole recipe to cookalongblog.

September in San Francisco was extremely hot, so all the fall recipes got delayed. This salad helped me to survive the heat, and also gave me energy for studying and creating new recipes.

Thanks to crunchy fennel, cold oranges, and mint, it turned out incredibly fresh.


Serving size:

4 servings


  • 3 fennel bulbs
  • 100 grams of watercress
  • 50 leaves of mint
  • 100 grams of orange slices
  • 40 grams of Iberico cheese
  • 2 tbsp. olive oil
  • Salt
  • Orange zest

Nutrition Per Serving:

  • 172 Calories
  • 10.3 g Fat
  • 20 g Carbs
  • 8.7 g Fiber
  • 2.4 g Sugar
  • 7.6 g Protein

How to make:

Cut the fennel into thin strips, chop the mint and divide the orange into slices. If you want fennel to be mщку скгтсрн, soak it in ice water for 15 minutes.

Mix mint, fennel, watercress and orange with olive oil, salt and zest.

Place on a plate, grate the cheese over the salad and serve.

Bon Appetit!


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