Citrus fennel salad with prosciutto

Fennel citrus salad

I’m longing for spring with more daylight and warmer weather. So tonite I created this light, yet filling salad. Definitely a keeper.

  • 1/2 cone cabbage
  • 1 bulb of fennel
  • 1 orange
  • A handful of toasted almonds
  • A handful of fresh dill
  • 4 slices of prosciutto
  • Juice and zest from 1 small lemon
  • 1 tbsp olive oil
  • Salt & pepper to taste
  • Rye bread croutons, optional


  1. Finely slice cabbage and fennel.
  2. Cut the orange in chunks.
  3. Chop the almonds.
  4. Chop the dill.
  5. Cut the prosciutto.
  6. Combine everything in a bowl.
  7. Add olive oil, lemon juice and zest. Season with salt & pepper.
  8. Gently stir and serve.
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About foodyear - everyday cooking

Foodyear is an inspirational blog created to make weekday cooking fast and tasty. Naturally sweet treats appear occassionally in this appetizing blog written by a mother of three with a full time job and a hungry husband in Copenhagen.
This entry was posted in Dinners in 30 min or less and tagged , , , , . Bookmark the permalink.

2 Responses to Citrus fennel salad with prosciutto

  1. Angela Reed says:

    Yumm!! This looks and sounds heavenly!

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