This Colorful Citrus and Fennel Salad is a vibrant, refreshing dish that captures the essence of citrus season with every bite. Featuring a medley of grapefruit, blood orange, and sweet oranges, artfully arranged with thinly shaved fennel and a drizzle of olive oil and vinegar, this salad is a beautiful blend of zesty, sweet, and slightly savory flavors. Finished with fresh herbs and a sprinkle of black pepper, it’s an elegant and invigorating option for winter lunches, dinner parties, or anytime your plate needs a lift.

Why You’ll Love This Recipe

A visually stunning salad that’s simple yet elegant
Naturally gluten-free, dairy-free, vegan, and low-carb
Bright citrus flavors contrast beautifully with the subtle licorice notes of fennel
Fresh herbs and black pepper enhance the natural sweetness of the fruit
No cooking required and ready in just 15 minutes
Perfect as a light lunch, appetizer, or refreshing side dish
Ideal for winter months when citrus is at its peak
Customizable with different herbs or citrus varieties
Adds a fresh and healthy option to any meal
Great palate cleanser or complement to rich entrees

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Grapefruit, peeled and sliced into rounds
Blood oranges, peeled and sliced
Navel or Cara Cara oranges, peeled and sliced
Fennel bulb (optional), thinly shaved
Extra virgin olive oil
White wine vinegar or lemon juice
Sea salt
Freshly ground black pepper
Fresh parsley or dill, finely chopped

Directions

Use a sharp knife to remove the peel and all white pith from the grapefruit and oranges. Slice into thin rounds or segments as preferred.
If using fennel, shave it as thinly as possible using a mandolin or very sharp knife.
Arrange the citrus and fennel slices on a large platter or serving plate in a colorful, overlapping pattern.
Drizzle the olive oil and vinegar (or lemon juice) evenly over the salad.
Sprinkle with sea salt and freshly ground black pepper to taste.
Finish with a scattering of finely chopped parsley or dill.
Chill the salad for 10–15 minutes before serving to allow the flavors to meld.

Servings and timing

Prep Time: 15 minutes
Cooking Time: 0 minutes
Total Time: 15 minutes
Servings: 4 servings
Calories: Approximately 120 kcal per serving

Variations

Avocado Addition: Add sliced avocado for creaminess and extra richness.
Cheese Pairing: Crumble a bit of goat cheese or feta for a savory contrast (non-vegan).
Spicy Note: Sprinkle with crushed red pepper flakes or thinly sliced chili for heat.
Nutty Crunch: Add toasted pistachios or walnuts for texture.
Greens Base: Serve over arugula or spinach for a heartier salad.
Minty Fresh: Use fresh mint instead of parsley or dill for a cooler finish.
Honey Drizzle: Add a touch of honey or agave syrup for a sweeter profile.
Pomegranate Touch: Sprinkle with pomegranate seeds for color and tang.
Yogurt Dressing: Add a dollop of lemony yogurt on the side for a creamy dip-style twist.
Citrus Variety: Include pomelo, tangerine, or Meyer lemon for added depth.

storage/reheating

Storage:
Store any leftovers in an airtight container in the refrigerator for up to 1 day. Citrus juices may continue to release, so drain slightly before serving again.

Reheating:
This salad is served cold or at room temperature and should not be reheated.

FAQs

Can I make this salad ahead of time?

Yes, you can prep the citrus and fennel a few hours ahead. Dress the salad shortly before serving to maintain freshness and texture.

What is the best way to slice citrus for this salad?

Use a sharp knife to remove the peel and pith, then slice into thin rounds or segment into wedges if preferred.

Do I have to use fennel?

No, fennel is optional. The salad is still delicious with just citrus, olive oil, and herbs.

What herbs pair best with citrus?

Fresh parsley, dill, mint, or even basil work wonderfully with citrus flavors.

Can I use pre-sliced citrus?

Freshly sliced citrus is recommended for the best flavor and texture, but pre-sliced citrus can be used for convenience.

How do I shave fennel without a mandolin?

Use a very sharp chef’s knife and slice as thinly as possible. Cut the bulb in half for easier handling.

Is this salad vegan and gluten-free?

Yes, this salad is naturally both vegan and gluten-free.

What dishes pair well with this salad?

It pairs beautifully with roasted chicken, grilled fish, grain bowls, or as a refreshing starter to rich mains.

Can I use bottled lemon juice?

Fresh lemon juice is preferred for optimal flavor, but bottled juice can be used in a pinch.

How do I make it sweeter?

Add a drizzle of honey or a few slices of sweeter citrus like Cara Cara oranges to balance any tartness.

Conclusion

Colorful Citrus and Fennel Salad is a simple yet striking dish that brings brightness and freshness to any meal. With its juicy citrus medley, delicate herbs, and crisp shaved fennel, it’s a refreshing contrast to heartier winter fare and an elegant addition to any spread. Whether you’re entertaining or enjoying a quiet lunch, this salad delivers on both beauty and flavor.

Colorful Citrus and Fennel Salad

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Author: Mari
Total Time: 15 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

This colorful citrus and fennel salad is a bright, refreshing winter dish made with grapefruit, blood orange, and navel oranges, paired with shaved fennel and fresh herbs. Drizzled with olive oil and a splash of vinegar, it’s a gluten-free, plant-based salad full of vitamin C, simple flavors, and a zesty twist—perfect as a light lunch or holiday side.

Ingredients

1 grapefruit, peeled and sliced into rounds
2 blood oranges, peeled and sliced
2 navel or cara cara oranges, peeled and sliced
1/2 small fennel bulb, shaved thin (optional)
1 tbsp extra virgin olive oil
1 tsp white wine vinegar or lemon juice
Sea salt and freshly ground black pepper, to taste

1 tbsp fresh parsley or dill, finely chopped

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Instructions

Use a sharp knife to peel and remove the white pith from all citrus fruits. Slice into thin rounds or segments.
If using, shave the fennel thinly using a mandolin or sharp knife.
Arrange the citrus and fennel slices on a large platter.
Drizzle with olive oil and vinegar or lemon juice.
Season with sea salt, freshly ground black pepper, and sprinkle with chopped herbs.
Chill for 10–15 minutes before serving to enhance the flavors.

Notes

For extra depth, add a few slices of avocado or toasted almonds.
Try basil or mint for a different herb variation.
Best served cold and freshly dressed.
Works beautifully as a palate cleanser or starter.

Prep Time: 15 minutes
Category: Salad / Side Dish
Method: No-Cook / Assembled
Cuisine: Mediterranean / Californian