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    Home > Blog > Seasonal > Mixed Citrus and Fennel Salad

    Mixed Citrus and Fennel Salad

    by Teri Lyn Fisher · Published: Jan 2, 2016 · Modified: Sep 26, 2020

    Jump to Recipe
    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.

    More citrus recipes you might like:

    • Dehydrated Citrus Wheels
    • Mini Citrus Pavlovas
    • Blood Orange and Beets over Honeyed Yogurt
    • Citrus Seared Scallops
    A close up of citrus and fennel salad.

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    Citrus and fennel salad on a cream colored plate.

    Mixed Citrus and Fennel Salad

    5 from 1 vote
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 10 mins
    Total Time: 10 mins
    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

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    January 2, 2016 / 8 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Sweet Potato Gnocchi
    Next Post: Creamy Chicken and Farro Soup Next Post >

    Reader Interactions

    January 2, 2016 / 8 Comments

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    1. Asma @ Bindia Indisk Restaurant

      January 04, 2016 at 2:50 am

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

      Reply
    2. sylvie

      February 24, 2015 at 10:00 am

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

      Reply
    3. Trisha

      February 04, 2015 at 4:33 am

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

      Reply
    4. Juliet

      February 03, 2015 at 7:13 pm

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

      Reply
      • Jenny Park

        February 04, 2015 at 10:35 am

        Omg, hahaha! Thanks for letting us know!

        Reply
    5. Christina @ The Beautiful Balance

      February 03, 2015 at 2:23 pm

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

      Reply
    6. Rebecca @ Bring Back Delicious

      February 03, 2015 at 6:41 am

      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?

      Reply
      • Jenny Park

        February 03, 2015 at 8:03 am

        Lol, oh man. I totally meant oroblanco! I have no idea why I wrote ubi blanco!

        Reply

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