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.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1615771306/muo8oymwcxqxlm8xraho.mp4

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.

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Citrus Salad with Fennel & Avocado

Sicilian fennel orange salad

Citrus Salad

Top 3 citrus salad recipes from across the web

The most viewed citrus salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Citrus Salad with Fennel & Avocado

Sicilian fennel orange salad

Citrus Salad

The most viewed citrus salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine