Fennel and orange salad

Contributed by Preston Maring, MD

Fennel and orange salad

I tried the Thai melon salad a few days ago using the combination of ingredients offered last week and it tasted great.  No changes are needed.  The salad accompanied a Thai chicken pizza made up using the internet and what I had in the refrigerator. 

The Thai pizza was at the recommendation of one of the volunteer chefs at one of the two wonderful farmers' markets supported by the Colorado Kaiser Permanente region.  While he had given me the idea for the salad, I was on my own to make up the pizza.  

A combination of mint, basil, cilantro, ginger, garlic, fish sauce, soy sauce, a little canola, a little brown sugar, and jalapeno made an exotic pseudo-pesto to top thinly sliced red peppers and leftover small bites of chicken breast.  At my wife's suggestion, we topped the cooked pizza with lots of arugulas.  This was a fun and good dinner.

When I find some collard greens, I look forward to sharing a recipe from a Kenyan high school student who gave me a tour of a one-acre organic farm in Portland.  It's a magical little place on the planet.  More when I get the pictures.

On tap is another in the growing series of cooking demos at my hospital's farmers' market this Friday.  Look for a video of the magic cherry tomato trick in the future.  You, too, will be able to impress friends and family. It really is very cool.

Servings: 4


  • 2 tablespoons olive oil
  • 3 tablespoons white wine vinegar
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons low sodium soy sauce
  • 1 tablespoon minced peeled fresh ginger
  • 2 teaspoons sugar
  • 3 oranges, peeled and white pith removed
  • 1 medium fennel bulb, trimmed, cut into matchstick-size strips
  • 1/2 medium-size red onion, thinly sliced


  1. Whisk oil, vinegar, cilantro, soy sauce, ginger, and sugar together in a bowl. 
  2. Hold the orange over the bowl.  Cut the segments out of the orange dropping them into the bowl.  Squeeze any juice into the bowl also. 
  3. Mix in the fennel and red onions.  Season to taste with salt and pepper. 
  4. Spoon over the grilled fish.

Nutrition information (per serving)

  • Calories: 133
  • Total fat: 7 g
  • Saturated fat: 1 g
  • Trans fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 100 mg
  • Total carbohydrate: 18 g
  • Dietary fiber: 4 g
  • Protein: 1 g