Citrus and fennel salad on a cream colored plate.

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

A variety of citrus cut in half and wedges on a gray surface.

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Mixed Citrus and Fennel Salad

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RECIPE BY Teri & Jenny

Prep Time: 10

Total Time: 10

Servings: 4

INGREDIENTS

▢ 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 tablespoons chopped fennel fronds
▢ ¼ cup crushed macadamia nuts
▢ salt and pepper to taste
▢ Dijon mustard, optional

INSTRUCTIONS

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.

Calories: 134kcal Carbohydrates: 20g Protein: 2g Fat: 7g Saturated Fat: 1g Sodium: 5mg Potassium: 288mg Fiber: 4g Sugar: 12g Vitamin A: 1622IU Vitamin C: 53mg Calcium: 53mg Iron: 1mg

CUISINE: Amercian

KEYWORD: citrus salad, salad

COURSE: Side Dish

DIET : Vegetarian