Making Fennel and Orange Salad Cocktails
A fresh twist on salad—served in a glass! These fennel and orange salad cocktails are bright, light, and topped with toasted almonds for the perfect bite.
Fennel and Orange Salad Cocktails – Fresh, Elegant, & Party-Perfect
This citrusy fennel salad served in elegant glasses is the perfect way to impress your guests with minimal effort. Crisp slivers of fresh fennel are paired with juicy orange segments, tangy lemon juice, and crunchy toasted almond slivers. The natural juice from the oranges mingles with olive oil to create a fragrant, no-fuss dressing.
Served in cocktail glasses, this salad becomes a visually stunning starter or canapé-style side—perfect for brunches, holiday spreads, or dinner parties.
Serves:
6 people
Time to Prepare:
20 min
Time to cook or cure:
10 min
Skill
Salad making
Serves:
6 people
Time to Prepare:
20 min
Time to cook or cure:
10 min
Skills:
Salad making
Ingredients & Tools
Ingredients
2 large fennel bulbs (including fronds), stalks removed
About ¼ cup of tender fennel fronds, chopped
6 small oranges, peeled and segmented (juice reserved)
1 handful toasted almond slivers
Salt, to taste
A few tablespoons fresh lemon juice
A drizzle of olive oil
Tools
Mandoline or sharp chef’s knife
Small paring knife (for orange segments)
Mixing bowl
Mixing spoon
Large-mouth funnel (for tidy glass filling)
6–8 cocktail glasses or small serving bowls
Useful guidelines
Feeding your Starter
Choose juicy oranges like clementines or navels—avoid dry, pithy varieties.
Segmenting tip: Do it over the bowl to catch the juice—you’ll want every drop.
Fennel fronds: Use only the soft green leafy parts, not the hard stalks.
Make ahead: Slice fennel and segment oranges up to 4 hours in advance. Add almonds and dressing just before serving for crunch.
Directions
Simply follow these steps in order to make Fennel and Orange Salad Cocktails:
Trim & Prep Fennel
Remove the stalks from the fennel bulbs. Save about ¼ cup of the soft, leafy fennel fronds, chop roughly, and add to a mixing bowl. Discard the hard stalks.
Slice Fennel
Cut each bulb in half lengthwise. Using a mandoline or sharp knife, slice very thin slivers of fennel and add to the bowl.
Segment Oranges
Peel the oranges with a knife, removing all white pith. Working over the bowl, segment the oranges by slicing between the membranes. Let the juice fall into the bowl and remove any seeds.
Mix Salad
Add a pinch of salt, a squeeze of lemon juice, and a drizzle of olive oil. Toss gently to combine until everything is lightly coated and aromatic.
Add Crunch
Sprinkle in the toasted almond slivers and fold gently into the salad.
Serve Elegantly
Use a large-mouth funnel to transfer the salad into glasses without smudging the sides. Serve with small forks or cocktail picks.
Storage
This salad is best fresh but can be prepped in parts:
Fennel & oranges: Slice and segment up to 4 hours ahead.
Assembly: Mix in dressing and nuts just before serving.
Storage: Store in a sealed container in the fridge for up to 1 day—almonds may soften slightly
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