Laura's Vegan Table


  • 1/2 bag of washed, fresh salad greens
  • 1 bulb of fennel
  • 1 grapefruit
  • 1 orange
  • 1/2 cup olives (I used castelvetrano olives but any olives will do)
  • Olive oil
  • White balsamic vinegar
  • Sea salt

Refreshing, crunchy and packed with vitamin C, this salad is vibrant and healthy! The fennel is great for digestion too! A super simple dressing adds just the right touch!


Cut the top and bottom off of the bulb of fennel and discard the outer, tough first layer. Thinly slice the fennel and set aside. Peel and slice the grapefruit and the orange and set aside. If using pitted olives, cut the meaty part of the olives away from the pit. Arrange the salad greens on a serving dish. Then add the fennel slices, then the grapefruit and orange slices. Top with the olives, then drizzle with olive oil, balsamic vinegar and sea salt. Serve at room temperature.