Fennel & Orange Salad



  • 2 tbsp Stoney Creek Organic Flaxseed Oil
  • 2 tbsp balsamic vinegar
  • 2 tbsp juice from half an orange
  • _ tsp sea salt


  • 1 large fennel bulb, shredded
  • _ red onion, finely sliced
  • Chopped segments from half an orange (or more to taste)
  • Leaves from 1 bunch coriander
  • 3 tbsp pistachios




Combine dressing ingredients in a jar and shake - or whisk in a bowl. Toss salad ingredients together, garnish with extra coriander and pistachios and dress lightly to taste. Keep remaining dressing refrigerated in a closed jar.