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I hope everyone had an amazing NYE and is starting fresh in 2016! I love that the beginning of every year plays as sort of a reset button for a lot of people. I’m one of those people. I don’t go so far as to make a “be healthier resolution” but I do indulge during the holidays and try to get back on track in the new year! Today we’re starting with one of my favorite and one of the easiest, fresh recipes from last year, our Mixed Citrus and Fennel Salad! Not only is this dish super beautiful, but it’s really tasty and so great to enjoy as a snack, or light meal. I love the sweetness of the citrus against the strong anise flavor of the fennel. The crushed nuts also add great texture to the dish! You can totally beef it up by throwing some mixed greens on top and even a nice piece of roasted salmon! Enjoy! xx, Jenny Mixed Citrus Salad recipe Mixed Citrus and Fennel Salad recipe Since we’re still in the thick of citrus season we’re totally taking advantage! Today we have a SUPER simple mixed citrus and fennel frond salad. I know, I know…been there, done that…but seriously, there’s nothing more I love to eat during the winter months then all the citrus I can possibly consume. Also, with citrus and fennel, you can’t go wrong, ya know?!

One thing that I’ve done to spice this up just a little is that I’ve been brushing a thin layer of dijon mustard on the plate before adding the citrus. It just adds a touch of flavor and spice to the mix. I’m pretty into it. This is a great time of year to explore all the fun citruses that you can’t necessarily find year round. I’m pretty into oroblancos right now; I love how mild and sweet they are. In a pinch for a last minute dish to bring to a potluck or get together? Whip up this super fresh and easy mixed citrus and fennel salad! Enjoy! xx, Jenny

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Mixed Citrus and Fennel Salad
Serves 4

1 ruby red grapefruit, peeled and thinly sliced
1 tangelo, peeled and thinly sliced
1 oroblanco, peeled and thinly sliced
1 blood orange, peeled and thinly sliced
1 lime, peeled and thinly sliced
2 tablespoon chopped fennel fronds
1/4 cup crushed macadamia nuts
salt and pepper to taste

Dijon mustard, optional

Brush a large, flat plate with Dijon mustard. Arrange citrus wheels in a single layer and top with fennel fronds, macadamia nuts, salt and pepper. Serve.

  1. Rebecca @ Bring Back Delicious Not Specified Not Specified

    Wow, what a gorgeous spread. This would be great over some seared scallops!

    I love the pop of green from the fennel fronds too. It looks like microgreens :)

    I’ve never heard of ubi blanco and I couldn’t anything about it online. Is it like oroblanco? Where did you end up finding it?

  2. Christina @ The Beautiful Balance Not Specified Not Specified

    Whoa, hello gorgeous salad! Fennel and citrus is one of my favorite combinations ever.

  3. Juliet Not Specified Not Specified

    Hi guys! I love your blog, and just thought you should know that there’s a typo in the first photo :)

  4. Trisha Not Specified Not Specified

    Looks absolutely fresh and divine – can’t wait until Spring time – so ready to eat salads again.

  5. PINGBACK: Link Love From The Week 02.08.15 - The Beautiful Balance

  6. sylvie Not Specified Not Specified

    What a nice colors combo! Do you have it for starter or dessert, or both?…

  7. Asma @ Bindia Indisk Restaurant Not Specified Not Specified

    Looks like diamonds… I like your idea behind that, thanks for sharing…

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