Fennel and Citrus Salad
Fennel and Citrus Salad is a fresh and bright dish that brings together the crunchy, slightly sweet flavor of fennel with the zesty punch of citrus fruits like oranges and…
Tip: save now, read later.
Fennel and Citrus Salad is a fresh and bright dish that brings together the crunchy, slightly sweet flavor of fennel with the zesty punch of citrus fruits like oranges and grapefruits. The combination is crisp and refreshing, making it a perfect salad for a light lunch or a colorful side on a warm day. The thinly sliced fennel adds a lovely crunch, while the citrus segments bring bursts of juicy sweetness and tang.
I love how simple this salad is to throw together, yet it feels so special. One of my favorite parts is drizzling a little olive oil and a sprinkle of salt to bring everything to life—it’s like a little taste of sunshine on a plate. I always try to make sure the fennel is sliced very thin because it softens the texture and makes every bite wonderful. It’s great when you want something healthy but still full of flavor.
When I serve this salad, I like to add a handful of fresh herbs, like mint or parsley, for an extra fresh note. It pairs beautifully with grilled chicken or fish, and I’ve found that it’s often the salad that everyone grabs first. Sharing this fennel and citrus salad at a dinner feels like sharing something simple yet delightful, and it always gets compliments for feeling light and bright without being complicated at all.
Key Ingredients & Substitutions
Fennel: This is the star with its crunchy texture and mild anise flavor. Slice it thin for the best texture. If you don’t have fennel, thinly sliced celery can work for a similar crunch but without that licorice note.
Citrus Fruits: The mix of grapefruit and oranges adds sweet and tart balance. If you prefer less bitterness, swap grapefruit for sweeter varieties like mandarins or blood oranges.
Pistachio Pesto: Adds a nutty, green flavor. If you don’t have pesto, chopped toasted pistachios with a drizzle of olive oil and lemon zest make a great simple substitute.
Olive Oil & Lemon Juice: Extra virgin olive oil brings richness while the lemon juice adds brightness. You can skip lemon if your citrus is very tangy.
How Can I Slice Fennel and Citrus Perfectly for This Salad?
Slicing both fennel and citrus well is key to this salad’s success. Here’s how to get nice, even slices:
- Fennel: Trim the stalk and fronds. Use a mandoline or a sharp knife to slice very thinly across the bulb. Thin slices soften the texture and blend nicely with juicy citrus.
- Citrus: Use a small, sharp paring knife to carefully peel off the skin and white pith, then slice the fruit into rounds or segments. Removing the pith prevents bitterness and makes the fruit sweeter.
Taking your time and working carefully helps the salad look attractive and tastes fresh. If you have extra fennel fronds, chop them finely to sprinkle on top—they add a fresh, delicate touch.
Equipment You’ll Need
- Mandoline slicer – makes thin, even fennel slices quickly and safely.
- Sharp chef’s knife – essential for peeling and slicing citrus cleanly.
- Cutting board – provides a sturdy surface to work on while slicing.
- Mixing bowl – to toss fennel and citrus gently with dressing.
- Serving plate or shallow bowl – to arrange the salad attractively.
Flavor Variations & Add-Ins
- Add thinly sliced radishes for extra crunch and a peppery bite.
- Include crumbled feta or goat cheese for a creamy, tangy contrast.
- Try orange or blood orange segments instead of grapefruit for a sweeter salad.
- Sprinkle toasted almonds or walnuts for added texture and nuttiness.
Fennel and Citrus Salad
Ingredients You’ll Need:
For the Salad:
- 2 medium fennel bulbs, thinly sliced (reserve some fronds for garnish)
- 1 large ruby red grapefruit, peeled and sliced into rounds
- 2 large oranges (navel or blood oranges), peeled and sliced into rounds
For the Dressing and Garnish:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice (optional)
- 1 teaspoon pistachio pesto (or finely chopped pistachios mixed with olive oil and lemon zest)
- Salt and freshly ground black pepper, to taste
- A few sprigs of fresh dill or fennel fronds, for garnish
How Much Time Will You Need?
This salad takes about 15-20 minutes to prepare. Most of the time will be spent slicing the fennel and citrus carefully. You can serve it right away or let it chill in the fridge for 15-20 minutes to let the flavors mingle for extra freshness.
Step-by-Step Instructions:
1. Slice the Fennel:
Start by trimming the stalks off the fennel bulbs and save some fronds for garnish. Use a mandoline or sharp knife to slice the bulbs very thinly. Place the slices in a large bowl.
2. Prepare the Citrus:
Carefully peel away the outer skin and white pith of the grapefruit and oranges with a sharp knife. Slice the fruit into rounds or segments, and arrange them neatly on a serving plate.
3. Combine and Dress:
Add the fennel slices on top or alongside the citrus. Drizzle with the olive oil and, if you like, squeeze in the fresh lemon juice. Spoon small dollops of pistachio pesto over the salad or sprinkle chopped pistachios mixed with lemon zest and olive oil.
4. Season and Garnish:
Season the salad with salt and freshly ground black pepper to taste. Scatter fennel fronds or fresh dill on top to brighten the look and flavor.
5. Serve:
Enjoy the salad immediately for the freshest crunch, or chill it in the fridge for 15-20 minutes so the flavors can blend beautifully. It’s perfect as a light lunch, a starter, or alongside grilled fish or chicken.
Can I Use Pre-Sliced Fennel?
Yes, if you can find pre-sliced fennel at the store, it’s a great time-saver! Just make sure the slices are thin for the best texture and rinse them if they seem a bit dry.
What Can I Substitute for Pistachio Pesto?
If you don’t have pistachio pesto, finely chopped toasted pistachios mixed with a little olive oil and lemon zest work perfectly as a simple, nutty alternative.
How Long Can I Store This Salad?
This salad is best eaten fresh but can be stored in an airtight container in the fridge for up to 1 day. The fennel may soften slightly, so it’s ideal to prepare shortly before serving.
Can I Use Other Citrus Fruits?
Absolutely! Blood oranges, tangerines, or even a mix of citrus like lemons and limes can add interesting flavors—just peel and slice them the same way.
