A spring salad with main character energy.
This fresh, punchy plate is everything we want in a salad, juicy orange, crisp fennel, nutty toasted almonds and a mustardy citrus dressing, all piled high over a creamy swoosh of ChicP Velvet Hummus.
It’s the perfect fridge forage hero: part sweet, part sharp, a little crunchy and totally effortless. Add whatever greens you’ve got kicking about and call it lunch, dinner or a side that shows up the main.
How to Make It:
Slice your oranges. Remove the peel and pith, then slice into rounds. Save the juice, it’s going in the dressing.
Make the dressing. Whisk reserved orange juice with a glug of olive oil and a spoonful of wholegrain mustard. Stir until smooth.
Shave your fennel. Use a mandolin or sharp knife to finely slice fennel. Keep the fronds for garnish.
Toast your almonds. In a dry pan over medium heat, toast slivered almonds until golden and fragrant.
Build your salad. Toss the fennel with whatever greens you’ve got (rocket, kale, lettuce, it’s a choose-your-own adventure). Add orange slices, almonds, and red onion if you fancy.
Dress + swoosh. Drizzle with the mustard dressing and toss gently. Spread a generous swoosh of Velvet Hummus on your plate, then pile the salad high over the top.
Why It Works:
The crunchy fennel and toasted almonds are balanced by the sweetness of the orange and the creaminess of the hummus. ChicP Velvet Hummus adds richness and ties everything together like the dressing’s stylish older cousin.
Ready to Dig In?
Make it for lunch, serve it as a side, or take it to your next picnic and pretend it was no big deal.
Tag us @chicpfood, we’re here for all the juicy, crunchy, creamy combos 🧡🥄
