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
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
