Vegan radicchio and orange salad

Vegan radicchio and orange salad with radicchio, orange, pecans, olive oil and cider vinegar – bitter, fruity and quick to make.

At a glance

• Serves 2
• Prep time: 15 min
• No cooking needed
• Total time: 15 min
• Calories: 280 kcal per serving
• Protein: 4 g
• Fat: 22 g
• Carbs: 18 g

Ingredients

• 1 head of radicchio
• 2 unwaxed oranges
• 40g pecans
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 pinch of salt

Method

You’ll need: chopping board · knife · mixing bowl

1. Cut the core out of the radicchio, tear or cut the leaves into bite-sized pieces and wash them thoroughly.
2. Peel the oranges so that the white pith comes off too. Cut out the segments between the membranes, catching the juice as you go.
3. Squeeze the remaining juice from the leftover orange pieces into a small bowl. Roughly chop the pecans.
4. Whisk the orange juice, cider vinegar, olive oil and salt into a dressing. Taste and balance it.
5. Put the radicchio, orange segments and pecans in a bowl. Gently fold in the dressing.
6. Plate the vegan radicchio and orange salad straight away and serve it fresh.

Good to know

This salad is fresh, crisp and a little bitter – and that's exactly what makes it exciting. If you like contrasts on your plate, it's a great fit.

Swaps

Pecans → walnuts (more alpha-linolenic acid, the plant precursor of omega-3); cider vinegar → lemon juice (more vitamin C); radicchio → chicory (similarly bitter compounds); olive oil → avocado oil (a mild fat with monounsaturated fatty acids)

Allergens

Contains tree nuts (pecans). For children, only serve finely chopped; during pregnancy the salad is fine as long as the radicchio is thoroughly washed and the oranges are fresh and undamaged.

Dairy-free recipes