citrus salad

This citrus salad is one of our favorite side dishes! To make it ahead of time, segment the citrus, slice and roast the fennel, and whisk together the dressing up to a day in advance. Assemble it when you&#x27;re ready to eat!

Citrus Salad with Fennel & Avocado

fennel

fennel bulb (very thinly sliced)

radicchio leaves (torn)

satsumas orange (segmented)

pink grapefruit (segmented)

avocado (sliced)

pine nuts

pecorino

mint leaves

Sea salt and black pepper

olive oil

lemon juice

garlic (grated)

Dijon mustard

sea salt

Prepare the roasted fennel according to these directions.

Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, garlic, and Dijon mustard.

In a medium bowl, toss the sliced fennel with a few drizzles of the dressing. Set aside for 15 minutes so the fennel softens a bit.

Assemble the salad on a platter by arranging half of the sliced fennel, all the roasted fennel, radicchio, and half of the citrus segments. Drizzle with a few spoonfuls of the dressing and sprinkle with salt. Layer the remaining fennel and the remaining citrus onto the salad. Top with the avocado, pine nuts, pecorino, and mint. Drizzle with more dressing, sprinkle with salt and pepper, and serve.

This simple combination makes a great appetizer or side with fresh flavors and crunch.

Sicilian fennel orange salad

fennel (medium-large

orange

red onion

tbsp extra virgin olive oil

salt (approx)

pepper

tbsp black olives (approx 8, eg kalamata)

tsp chopped parsley (to garnish)

Cut the fennel bulb in half  then trim the end and remove the core. Cut the remaining bulb in very thin slices, cutting larger slices in half. Stop slicing once you get to the greener part and discard the top or use for something else.

Peel the orange with a knife so that you also remove the membrane on the outside of the flesh part. Cut down by the membranes on each segment to remove the segments without any membrane or white pith on them. Break larger pieces in half.

Pell the chunk of red onion and finely slice it. Lay the fennel, onion and orange on a plate and gently mix together.

Collect any juices from the orange, such as squeezing from the chopped-off membrane, and put them in a small bowl or jar (this is for the dressing). Add the olive oil, lemon juice, salt and pepper then whisk or shake together. Drizzle over the salad.

Top the salad with the olives and some torn/chopped parsley and serve.

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This Sicilian fennel orange salad is incredibly simple but has a fantastic mix of sweet juiciness and savory crunch. It makes a great side salad or light lunch.

Fennel orange salad

An easy citrus salad that is packed with plenty of Vitamin C and tastes delicious!

Citrus Salad

oranges

pink grapefruit

blood orange

Kosher salt

extra virgin olive oil

pomegranate juice

red wine vinegar

honey

lemon juice (to taste)

mint leaves (for garnish)

Pomegranate arils (for garnish)

Peel citrus, removing as much pith as possible, and slice into wheels. Remove any pits, layer fruit on a serving dish, sprinkle with a bit of salt to taste.

Whisk together olive oil, pomegranate juice, vinegar, honey, and lemon juice until well combined; taste, adjust seasoning as needed and drizzle over salad.

Garnish  salad with pomegranate seeds and fresh mint.

Drizzled with a garlicy Mediterranean lemon dressing, this fresh fennel and orange salad is the perfect side to chicken, fish, or your protein of choice. Ready in just 10 minutes! If you&#039;ve made my ladolemono dressing and have some already on hand, you can use it in place of the dressing here.

Fresh Fennel Orange Salad Recipe

navel oranges, (peeled

grapefruit,

fennel,

spring mix

shallots, (halved and thinly sliced)

Virgin Olive Oil,

lemon

garlic cloves, (minced)

sumac

oregano

Kosher salt and black pepper

Assemble the salad. Add the spring mix (or other salad greens of your choice) to a large bowl. Add the chopped fennel and shallots. Lastly, add the navel orange and grapefruit.

Make the dressing. Combine 3 to 4 tablespoons of olive oil with the lemon juice, minced garlic, sumac, dried oregano, and some kosher salt and black pepper in a measuring jug and stir/whisk to combine.

Serve. Pour the dressing over the salad and gently toss to combine. Transfer to as serving bowl or platter to serve.

I am not a huge salad eater, but this is one salad I can&#039;t get enough of. It is so yummy and full of flavor and texture. The berry and citrus combination is so yummy, and the salad dressing is beyond delicious.

Citrus Berry Salad Recipe

baby spinach leaves

clementine oranges

raspberries

blackberries

strawberries (sliced)

walnuts (chopped)

Feta cheese crumbles

orange juice

1½ Tablespoons balsamic vinegar

Combine spinach leaves, oranges, raspberries, blackberries and strawberries in a large bowl.

Top your salad with chopped walnuts and feta cheese crumbles.

In a medium size bowl, whisk together orange juice, olive oil, balsamic vinegar, and honey until fully incorporated.

Pour the salad dressing over the salad before serving and toss to coat.

The dressing was a little too orange juicy for my taste, but the rest of the salad was incredible!

Tis the season for all kinds of glorious citrus! And what better way to eat it than in a Citrus Avocado Salad!

Citrus Avocado Salad

lettuce

navel oranges

cara cara oranges

tangerines

mandarin oranges

Persian Cucumbers (thinly sliced)

Avocados

Kosher salt and pepper

lemons (juiced)

shallot (finely minced)

garlic (finely minced)

salt and freshly cracked black pepper

Arrange the lettuce on a large platter or bowl.

Carefully slice the peel off the citrus. Cut the citrus into slices and carefully pop out any seeds. Arrange the citrus, cucumbers and avocados in and around the lettuce and season with salt and pepper.

Whisk together the ingredients for the vinaigrette, taste and adjust salt and pepper as needed.

Serve the vinaigrette drizzled on top of the salad.

Savor a burst of sunshine with our Citrus Salad—a vibrant medley of oranges, kiwi, and grapefruit, finished with a zesty lemon-vanilla syrup.

water

vanilla bean, (split lengthwise seeds removed)

blood oranges

kiwi

basil

pomegranate seeds ((optional))

Make the syrup: Use a vegetable peeler to remove the lemon zest in long strips leaving behind as much of the white pith as possible. Juice the lemon into a small bowl. In a small saucepan set over medium heat, combine honey, water, vanilla bean seeds and pod, strips of lemon peel, and 1 tablespoon of lemon juice. Let simmer for 5 to 8 minutes, until it’s infused and slightly thickened. Stir and remove from heat.

Prepare the fruit: Cut the top and bottom portion off of one of the oranges – you just want to expose the flesh. Set the orange on a cutting board and remove the skin and white pith working from top to bottom and following the curve of the fruit. Flip it over and cut away any remaining pieces of skin. The fruit flesh should be exposed. Slice the orange into rounds. Repeat with the remaining oranges and kiwis. For the grapefruit follow the same process as you did with the oranges, but instead of slicing into rounds, supreme the fruit and segment it.

Dress and serve: Pour the syrup through a fine mesh strainer to remove the lemon peel and vanilla bean. Transfer the sliced citrus and kiwi to a bowl. Add the vanilla honey syrup. Add the ribboned basil (or mint). Gently toss to coat. For a casual presentation serve this salad in the bowl and garnish with pomegranate seeds or for something a little fancier, arrange the sliced fruit on a platter, garnish with pomegranate seeds and a few more herbs then serve.

Nice recipe. Just curious about the syrup. In the instructions it says that I should end up with about 2/3 cup. How is that possible when it calls for 1/4 cup honey, 2 Tbsp water and 1 Tbsp of lemon juice. Then cook until thickened, which reduces the liquid content. I did not see anywhere to add any extra lemon juice beyond the 1 Tbsp. Total amount of liquid added was less that 1/2 cup. I presume the instructions are based upon 1X, as the instruction comments do not change when doubling or tripling the recipe.

This was such a lovely dish! Beautiful, simple, delicious and unique. Going to become a staple!

This was outstanding!! I can’t wait to make it again.

This salad blends the best of summer ingredients for a fresh salad and puts to excellent use grapefruit and oranges.

Spinach Salad with Citrus Dressing

white wine vinegar

grapefruit juice

sugar

orange zest

salt

cinnamon

spinach (stemmed, washed and dried)

grapefruit

orange (,

almonds (chopped almonds, toasted)

Mix together all the dressing ingredients in a small bowl, cover and chill until ready to serve.

Place the spinach, fruits in a large bowl. Toss with enough dressing to coat well. Sprinkle the almonds over the salad and toss again.

The combo of spinach and citrus is unparalleled. I love this salad anyday

This was light and refreshing! My whole family enjoyed this salad!

I have my spinach growing like crazy in my garden and every few days I am picking it and searching for recipes. This looks like a delicious salad. I love the hint of cinnamon and the crunch from the nuts in this.

I'm a big fan of fruity salads. Spinach salad with orange and grapefruit looks very inviting with the citrusy dressing. Perfect as a light meal or as an accompaniment to the main dish. Peeling off the membrane from citrus fruits takes time but its totally worth the effort.

This easy Spinach Orange Salad is full of fresh spinach, juicy orange slices, crunchy walnuts and will leave you speechless. It&#39;s dressed with a zesty orange vinaigrette and sprinkled with optional dairy-free feta to top it off and makes the perfect healthy lunch or side for dinner! Gluten-free, vegan with low carb and Whole30 friendly. 

Spinach Orange Salad

tbsp orange juice

tbsp orange zest

tsp coconut vinegar (or apple cider vinegar)

olive oil (or avocado oil)

tsp shallot (finely chopped)

rosemary (finely chopped)

tsp sea salt

baby spinach (or 1 bag baby spinach)

Fuyu persimmon (sliced)

shallot (sliced thinly)

rosemary leaves (plus sprigs for garnish)

candied walnuts (or toasted walnuts, for garnish)

fine grain sea salt (to taste)

black pepper (to taste)

vegan feta (or regular if not dairy-free, for garnish. Omit

In a bowl or jar, whisk or shake together the orange juice, orange zest, vinegar, oil, and mustard until combined. Add the shallots, rosemary, and salt. Set aside while you prepare the salad.

Using a sharp knife, cut off the top and bottom ends of the orange. Lay the orange on a flat surface so it doesn&#39;t tip over. Cut all around the orange, removing the entire peel and white pith, while sparing as much flesh as possible. Cut into 1/2-inch thick slices.

Add the spinach to a large bowl or platter. Pour half of the dressing over the spinach. Toss well to coat.

Arrange the orange slices and persimmons throughout. Sprinkle with shallots, rosemary leaves and walnuts.

Drizzle with some more dressing and season with some salt and freshly ground black pepper. Sprinkle with some feta if desired.

this was delicious and so refreshing. will make again for sure, thanks!

such a fun, colorful and easy salad! loved the texture combo and the flavors were delicious!

made this last night and it was amazing! loved the vinaigrette, so fresh!

A light citrusy salad composed of shaved fennel, sweet orange segments, slivered purple onion over a bed of torn romaine leaves. Orange-Lemon vinaigrette with tarragon dresses the springtime salad.

Fennel Orange Salad {Insalata di Finochio e Arancia}

tarragon

Salt and pepper

romaine leaves

fennel bulb

orange segments

onion

almonds

Fennel fronds -- garnish**

Whisk together the orange juice, lemon juice, olive oil, a nd tarragon; season with salt and freshly ground pepper

Place one cup of romaine leaves on each plate and divide the orange, fennel, onion, between the four plates. Sprinkle with the almonds and splash each serving with the vinaigrette and serve immediately. You can make up the salad ahead of time and then dress the salad just before serving.

Fennel and orange two of my favorite flavors, so i had to try this recipe. I did and the flavors were bang on. Loved it. Thanks

What a delightful combination of flavors to make this salad!  So bright, refreshing, and perfect for these hot summer days.  I love to pair this salad with a simple grilled chicken and call it a meal!

The pairing of fennel and orange in this salad is mouth watering. Perfect for the hot summer months. I could eat it all day!

Fennel is one of my favorite salad additions that I just do not use enough. Thanks for the reminder and for such a beautiful fresh recipe that's just perfect for summer!  buon appetito!

This salad looks so refreshing and easy too!  I will definitely make this one, love fennel!!!

Fennel is one of my favorite (and I think most underrated) veggies and it goes so perfectly with orange. What a beautiful salad!

I love the flavor of Citrus fruits. This salad is definitely unique and sounds healthier too. Tangy and I am already craving for some .

I grew up eating this salad and made it again with this recipe...delicious! So refreshing and palate cleansing after a meal. Thank you!

I've been looking for more ways to use fennel, this is a great idea! Looks so fresh and healthy.

Ahhh I can't wait for the warmer weather to be here to stay. Ready for days of light fare like this salad.

I adore this salad, the flavors, the colors --- and even the name (in Italian) is so gorgeous!

Fresh and juicy with a zesty punch, this Orange Pomegranate Salad with Orange Vinaigrette is an easy side salad to throw together! It&#x27;s prefect for all occasions, from summer BBQs to Thanksgiving, when pomegranates and oranges are in season. You&#x27;ll want to add the homemade orange vinaigrette to all of your salads!

Orange Pomegranate Salad

Tablespoons apple cider vinegar

Tablespoon orange zest

Tablespoon honey

dijon mustard

black pepper

romaine lettuce

pomegranate

feta cheese

[candied almonds]

avocado (sliced (optional))

Combine the olive oil, vinegar, orange juice, orange zest, honey, dijon mustard, salt, and pepper in a shaker jar or bowl. Shake or whisk together, then place in the fridge to chill until you are ready to serve.

Assemble the salad by combining the romaine lettuce, oranges, pomegranate seeds, feta cheese, chopped almonds, and sliced avocado in a large bowl. Drizzle with half of the dressing and toss to coat, then serve with the remaining dressing on the side.

This Citrus Salad with Beets and Avocado, crunchy pine nuts, and fresh basil is finished with a bright, sweetened Lemon Vinaigrette. It’s possibly the prettiest salad I’ve ever made, and it’s almost too pretty to eat - almost! The flavors here are so exciting with the variety of citrus and the freshness that the dressing brings. Serve this at your next winter party or the holidays, and you’ll make a lot of people smile

tangerine (optional)

Top 12 citrus salad recipes from across the web

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Citrus Salad with Fennel & Avocado

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Spinach Orange Salad

Fennel Orange Salad {Insalata di Fi...

Orange Pomegranate Salad

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Top 12 citrus salad recipes from across the web

The most viewed citrus salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Citrus Salad with Fennel & Avocado

Sicilian fennel orange salad

Citrus Salad

Fresh Fennel Orange Salad Recipe

Citrus Berry Salad Recipe

Citrus Avocado Salad

Citrus Salad

Spinach Salad with Citrus Dressing

Spinach Orange Salad

Fennel Orange Salad {Insalata di Fi...

Orange Pomegranate Salad

Citrus Salad

The most viewed citrus salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine