orange and fennel salad with prawns
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Orange and Fennel Salad with Prawns

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This Orange and Fennel Salad with Prawns is a flavorful summer salad combing the bright flavor of sliced oranges, crunchy fennel, and a bit of saltiness from the prawns.

orange and fennel salad with prawns

In the peak of summer, I crave freshness. Whether that be the fresh-picked fruits of the season or those veggies tossed in olive oil on our plates.

To wander out to your garden and collect what is ready. Tasting it fresh-picked and warm from the sun. A simple pleasure that happens when we can slow down and appreciate these little joys in our days.

Eating while sitting in the garden and eating from it. A sweet idea that has become very special to me. It was once all I could dream of doing and now something that is a big part of my summer. I want to share it with others and I hope that I can do more of that in the coming years.

To be amongst all the nature, to sit in the shade and cool off enjoying lunch with friends or family. This Orange Fennel Salad with Prawns is among those meals that are lovely to serve in such a setting. If you can get your hands on a few perfectly ripened navel oranges. The kind that smells sweet before you even slice into them. Some good quality prawns and a bit of fennel.

Which gives this salad a nice crunch and flavor pairing to the oranges. You will have a delicious salad that captures that freshness we are looking for in a summer salad.

orange and fennel salad with prawns

What You Will Need To Make This Orange and Fennel with Prawns Salad

2 naval oranges

1 fennel bulb with fronds attached

4 cups of mixed baby greens

1 lb large prawns (about 16 large prawns)

olive oil

Dressing

1/2 cup olive oil

fine sea salt

1 garlic clove, crushed

fresh cracked black pepper

zest of 1 orange

Directions

Start by making the dressing. Zest one of the oranges into 1/2 cup of olive oil. Sprinkle in salt and fresh cracked black pepper. Smash the garlic clove and add to the bowl. Allow it to sit at room temp while you make the salad. The dressing will begin to develop more flavor as it sits.

Next slice the oranges. I like to use a chef’s knife to slice off the peels being mindful not to cut into the fruit inside and only shaving off the bitter white flesh. Once the peels are off, I slice the oranges into small circular chunks and then cut those chunks into halves.

Next up, is the fennel. cut off the long stems with the fronds. Cut the bulb in half. Take your knife and core each half by cutting into it at a diagonal on each side. Remove the core and discard.

orange and fennel salad with prawns

Slice the bulbs halves thinly into long slices. You want your fennel to be sliced thinly into long thin strips. This will make for a nice crunch to the salad. Once everything is cut up. You can cook the prawns. Heat a skillet with 2 tbsp of olive oil. I like to use my cast iron grill pan for this. Use cleaned, deveined prawns with the shell/tail off. Add the cleaned prawns to the skillet, sprinkle them with salt and cracked black pepper. Cook for about 3 minutes on each side or until the prawns are pink. Remove from the skillet and now it is time to assemble the salad.

Putting The Salad Together

In a large salad bowl add the mixed baby greens. Top with the sliced oranges and the fennel. Take a bundle of the fronds and chop them finely. Sprinkle over the contents in the bowl. Place the prawns on top and pour dressing over to toss the salad. Serve immediately.

orange and fennel salad with prawns
orange and fennel salad with prawns

FAQ For Orange and Fennel Salad with Prawns

Can I use substitute the prawns for shrimp?

Absolutely! Shrimp and prawns although different species are very similar in appearance and taste. Shrimp works perfectly fine as a substitute in this recipe.

What type of oranges are best?

For this recipe, I like to use naval oranges but blood oranges work well in this salad as well.

What can I do with the leftover stalks from the fennel?

The leftover stalks can be saved to make veggie stock or placed into your compost bin. I save mine for making veggie stock by placing them in a freezer bag and freezing them for when I am ready to use them.

How do I remove the shell and tail from a prawn or shrimp?

Removing the shells and tails from shrimps or prawns is very similar. If there is a head-on you will twist them off and discard them. Next, pinch the ends of the tails off with your index finger and thumbnail. Then peel the shells from the body. Discard shells or you can save them in a freezer bag for later to make seafood stock.

How do I slice the fennel properly?

Wash and peel off any outside layers on the bulb. Cut off the stalks at the point where the green meets the white portion of the bulb. Save the stalks to cut the fronds off. You can keep the stalk portion in a freezer to save for making veggie stock later or discard them.

Next cut the bulb directly in half. You can cut it in quarters to remove the core easier or core it with a pairing knife to remove. Just as you would a head of lettuce or cabbage. Thinly slice the bulb crosswise into long narrow slices.

If you try this recipe and love it, I would appreciate you coming back to give it 5 stars!

orange and fennel salad with prawns

Orange and Fennel Salad with Prawns

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 6 minutes
Total Time: 21 minutes

a delicious summer salad with bits of sweet orange, crisp fennel and meaty prawns

Ingredients

  • 2 naval oranges
  • 1 fennel bulb with fronds
  • 6 cups of mixed baby greens
  • 1 lb cleaned large prawns shell and tail off
  • olive oil
  • sea salt
  • cracked black pepper
  • Dressing:
  • 1/2 cup olive oil
  • 1 clove of garlic, crushed
  • fine sea salt
  • fresh cracked black pepper
  • zest of 1 orange

Instructions

    1. Start by making the dressing. Zest one of the oranges into 1/2 cup of olive oil. Sprinkle in salt and fresh cracked black pepper. Smash the garlic clove and add to the bowl. Allow it to sit at room temp while you make the salad. The dressing will begin to develop more flavor as it sits.
    2. For slicing the oranges. I like to use a chef's knife to slice off the peels being mindful not to cut into the fruit inside and only shaving off the bitter pith.
    3. Once the peels are off, I slice the oranges into small circular chunks and then cut those chunks into halves.
    4. Next up, is the fennel. cut off the long stems with the fronds. Cut the bulb in half. Take your knife and core each half by cutting into it at a diagonal on each side. Remove the core and discard.
    5. Slice the bulbs halves thinly into long slices. You want your fennel to be sliced thinly into long thin strips. This will make for a nice crunch to the salad.
    6. Once everything is cut up. You can cook the prawns. Heat a skillet with 2 tbsp of olive oil.
    7. I like to use my cast iron grill pan for this. Use cleaned deveined prawns with the head shell/tail off.
    8. Add the cleaned prawns to the skillet, and sprinkle them with salt and cracked black pepper.
    9. Cook for about 3 minutes on each side or until the prawns are pink.
    10. Remove from the skillet and now it is time to assemble the salad.
    11. In a large salad bowl add the mixed salad greens. Top with the sliced oranges and the fennel.
    12. Take a bundle of the fronds and chop them finely. Add to the bowl.
Nutrition Information:
Yield: 4 Serving Size: 1 bowl
Amount Per Serving: Calories: 482Total Fat: 21gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 239mgSodium: 1421mgCarbohydrates: 42gFiber: 15gSugar: 11gProtein: 36g

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orange and fennel salad with prawns on a plate

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