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–+ servings
Citrus and Fennel Salad

Bright and Crunchy Citrus and Fennel Salad for Spring Enjoyment

This Citrus and Fennel Salad combines fresh, seasonal flavors for a vibrant and crunchy dish perfect for spring.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salad
Cuisine: Gluten-Free
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 tablespoons Olive Oil Substitute with avocado oil for a milder flavor.
  • 2 bulbs Fennel Bulbs Trim tough stalks before use.
  • to taste Salt
  • to taste Pepper
  • 2 pieces Cara Cara Oranges Can substitute with navel oranges.
  • 1 piece Ruby Red Grapefruit Can swap with blood orange for a sweeter taste.
  • 1 piece Avocado Choose ripe fruit for optimal texture.
  • 1 cup Radicchio Substitute with arugula for a peppery taste.
  • 1 cup Radishes Can replace with sliced cucumbers for a milder flavor.
  • to taste Fresh Chives Use any combination of fresh herbs based on preference.
  • 1/4 cup Shaved Parmesan Omit for a vegan version or use nutritional yeast.
  • 2 tablespoons Pine Nuts Substitute with walnuts or almonds if desired.
For the Vinaigrette
  • 1 piece Shallot Substitute with red onion if needed.
  • 1 clove Garlic Use fresh for best results.
  • 2 tablespoons Tarragon Vinegar Can substitute with champagne or red wine vinegar.
  • 1 tablespoon Dijon Mustard Use whole grain mustard for a different texture.
  • 1 tablespoon Honey Substitute with agave syrup for a vegan option.
  • 1/4 cup Extra Virgin Olive Oil

Equipment

  • Mixing bowl
  • baking sheet
  • Whisk

Method
 

Preparation Steps
  1. Slice the tops and bottoms off the Cara Cara oranges and Ruby Red grapefruit. Remove the peel and pith by cutting downward along the curve of the fruit, then segment over a bowl to catch the juices.
  2. Preheat your oven to 400°F (200°C). Trim the tough stalks off the fennel bulbs and slice into wedges. Toss with olive oil, salt, and pepper until well coated, then spread on a baking sheet and roast for 20-25 minutes.
  3. Whisk together shallot, garlic, tarragon vinegar, honey, and Dijon mustard in a small bowl. Gradually pour in the olive oil while whisking to create a vinaigrette.
  4. In a large bowl, layer the salad with radicchio, roasted fennel, citrus segments, avocado slices, and radishes. Drizzle with vinaigrette and top with herbs, Parmesan, and pine nuts.
  5. Serve immediately, garnished with freshly cracked black pepper.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 15gProtein: 4gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 5mgSodium: 200mgPotassium: 500mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 60mgCalcium: 100mgIron: 1mg

Notes

For the best citrus and fennel salad, use fresh ingredients and dress just before serving to maintain crispness.

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