Description
A vibrant, refreshing salad of juicy citrus and crisp fennel dressed in a light olive‑oil dressing — bright, simple, and perfect as a starter, side, or light meal.
Ingredients
- 2 large navel oranges, peeled and sliced
- 1 grapefruit, peeled and segmented
- 1 blood orange (or another citrus of your choice), peeled and sliced
- 1 small fennel bulb, thinly sliced (reserving some fronds for garnish)
- 2 tablespoons extra‑virgin olive oil
- 1 teaspoon honey or maple syrup (optional)
- Salt and freshly ground black pepper, to taste
- A handful of mint leaves or microgreens — optional garnish
Instructions
- Peel the citrus fruits carefully, removing as much of the white pith as possible, then slice into rounds or segments.
- Thinly slice the fennel bulb; reserve a few fronds for garnish.
- Arrange the citrus slices and fennel on a serving plate, alternating colors and textures for a pretty presentation.
- In a small bowl, whisk together the olive oil, honey or maple syrup (if using), salt, and black pepper.
- Drizzle the dressing evenly over the salad.
- Garnish with fennel fronds and mint leaves or microgreens if desired, then serve immediately.
Notes
- For extra richness and creaminess — add sliced avocado or crumbled soft goat cheese.
- To introduce a crunchy texture — sprinkle toasted pistachios or almonds on top.
- To make it more substantial — add a handful of arugula or mixed greens beneath the citrus and fennel.
- If the fennel flavor feels strong, soak the slices in cold water (with a bit of lemon juice) for a few minutes before assembling to mellow the taste.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad / Side Dish
- Method: No‑Cook
- Cuisine: Mediterranean / Contemporary
Nutrition
- Serving Size: ≈1 cup
- Calories: 120
- Sugar: 14g
- Sodium: 5mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
