Grapefruit, Orange and Fennel Salad
This refreshing winter orange and fennel salad combines thinly sliced marinated fennel, orange and grapefruit segments, avocado, mint and a tangy lemon dressing. A yummy light lunch or side.
Equipment
Ingredients
Orange and Fennel Salad
- 1 fennel bulb, very thinly sliced
- 1/2 small radicchio head, leaves torn
- 3 oranges, segmented
- 1 grapefruit, segmented
- 1 large avocado, thinly sliced
- ¼ cup fresh mint leaves
- Flaky salt and freshly cracked black pepper, for topping
Lemon Dressing
- 2 tablespoons lemon juice + zest
- 1 garlic clove, minced
- 1 tablespoon honey or maple syrup
- ½ teaspoon dijon mustard
- 1/2 teaspoon salt
- 1/3 cup extra-virgin olive oil
Instructions
Make the Dressing
- Whisk together the lemon juice, garlic, honey, dijon and salt. Slowly whisk in the olive oil until a dressing forms. Taste, adjust for seasoning, and set aside.
Marinate the Fennel
- In a medium bowl, toss the sliced fennel with two tablespoons of the dressing. Set aside for 15 minutes to let the fennel soften a bit. This step helps to mellow the fennel flavor!
Assemble the salad
- Arrange the fennel layer on a platter. I like to take the radicchio leaves and toss them with any remaining dressing that was in the marinated fennel bowl, then add to the platter on top of the fennel. Then add the citrus segments on top, then the avocado and mint. Drizzle with the remaining dressing and sprinkle with freshly ground black pepper and a small pinch of flaky sea salt.
Notes
This serves 4 as a side dish/salad
Nutrition
Serving: 1servingCalories: 334kcalCarbohydrates: 28gProtein: 3gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gSodium: 333mgPotassium: 771mgFiber: 9gSugar: 16gVitamin A: 1229IUVitamin C: 85mgCalcium: 97mgIron: 1mg