Orange and Fennel Salad

Orange and Fennel Salad

Keto western omelet

Grilled eggplant and bell peppers are often on the menu during my winter stays in Turkey, where vegetables are typically cooked on a coal grill in the garden in the evening.

10 Minutes


5 Oranges.

2 Small Bulbs Fennel.

2 Ripe Avocados.

1 Small Red Onion.

8 oz. Watercress.

1/2 Teaspoon Coarse Sea Salt.

1/2 Teaspoon Freshly Ground Black Pepper


  1. Melt the butter over medium heat and add the eggs. Stir until scrambled. Cook through, but do not overcook the eggs.
  2. Spoon the hot eggs into a blender. Add the cheese and sour cream and blend until smooth and creamy. Add salt and cayenne pepper to taste.
  3. Roast the asparagus in olive oil over medium heat in a large frying pan. Add salt and pepper, remove from frying pan for now, and set aside.
  4. Sauté the butter in the frying pan until it is golden brown and has a nutty smell. Remove from heat, let cool, and add the lemon juice.

Explore your side dish options! Serve with aioli and a hearty salad. Or how about a delectable cauliflower mash?

And don’t let any of this chicken go to waste! It’s just as delicious – and versatile – the next day. Serve it cold or warm, or as the centerpiece of a gorgeous salad!