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Citrus salad with fennel Recipe

Mediterranean · Side dish · 20 min total

A refreshing and vibrant salad combining juicy citrus segments with crisp fennel, perfect as a light starter or side dish.

Ingredients

• 2 large oranges
• 1 large grapefruit
• 1 medium fennel bulb
• 1/4 cup pitted Kalamata olives
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 tablespoons fresh mint leaves, torn

Instructions

1. Using a sharp knife, cut off the top and bottom of each orange and grapefruit. Stand the fruit on a cut end and slice off the peel and white pith. Over a bowl to catch juice, cut between the membranes to release segments. Squeeze the membranes to extract remaining juice into the bowl.
2. Trim the fennel bulb, reserving some fronds for garnish. Cut the bulb in half lengthwise, remove the core, and thinly slice crosswise.
3. In a large bowl, combine the citrus segments, fennel slices, olives, olive oil, lemon juice, salt, and pepper. Gently toss to combine.
4. Transfer to a serving platter, garnish with torn mint and reserved fennel fronds. Serve immediately.

Tips

• For best flavor, use a mix of citrus like blood oranges or clementines.
• Can be made ahead and refrigerated for up to 2 hours; add mint just before serving.

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