Fennel and Citrus Salad with Mint

Fennel and Citrus Salad with Mint

Let the sun shine in during these cold winter months with this bright, delicious fennel and citrus salad. A colorful array of oranges and grapefruit compliments the crispness of shaved fennel. Finish with some buttery Avocado Oil and a squeeze of lemon juice for a refreshing twist on traditional fruit salad.

Serves
Prep Time
4
30

Ingredients:

  • 2 red grapefruits
  • 2 navel oranges
  • 1 blood orange
  • 2 Tbsp Avocado Oil
  • 1 Tbsp honey
  • 1 Tbsp fresh lemon juice
  • Salt
  • 2 fennel bulbs—halved, cored and thinly sliced on a mandolin, 2 Tbsp of chopped fronds reserved
  • 2 Tbsp small mint leaves, torn

Directions:

  1. Using a sharp knife, cut the skin and white pith from the grapefruits and oranges. Horizontally slice ¼-inch thick rounds of the fruits and place in a shallow serving bowl.
  2. In a small bowl, stir the Avocado Oil with the honey and lemon juice. Add 3 Tbsp of the citrus juice and season with salt. Reserve the remaining citrus juice for another use.
  3. Toss the fennel and citrus sections with the dressing. Garnish with the chopped fennel fronds, mint leaves and serve right away.