Fennel Citrus Salad


Fennel Citrus Salad


1 bulb fresh fennel

1 small ruby red grapefruit

2 different oranges/tangerines- cara cara, navel, blood, or minneola

1-2 lemons

2 tbsp finely chopped shallot

Olive oil

½- 1tbsp Honey or agave syrup (optional)

Salt/pepper to taste

1/4 c salted shelled pistachios

1/2 avocado

Mint and fennel fronds for garnish

Parmesan shavings (optional)



1. Start the dressing: Zest two oranges and one lemon and put zest in a bowl with the shallot.

2. Segment orange slices and grapefruit sizes and set aside. Squeeze excess juice from oranges and grapefruit into the dressing bowl.

3. Finish the dressing: Squeeze juice of one lemon into the bowl. Add 4-5 Tablespoons of olive oil, and a good amount of salt and pepper to taste (should be a touch salty). Optional, add ½-1 tbsp honey or agave (I added ½). Whisk together and set aside. 

4. Core and thinly slice the fennel bulb. 

5. Place citrus fruit and fennel in a serving dish. The ratio of citrus to fennel should be about 50/50, so adjust based on size of fruit/veggies. Pour 2/3 of dressing over the salad and gently toss. This can be done the day before and kept covered in the fridge.

6. Just before serving, give salad a gentle toss. Top with pistachios, torn mint leaves, fennel fronds, thinly sliced avocado and parmesan if desired. Drizzle everything with the remainder of the dressing. Serve immediately.


Adapted from: 




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