Fennel and Citrus Salad

Fennel and Citrus Salad




15 min


Fennel Bulb sliced into moon slices 1
pink grapefruit 1 segmented
orange segments - I used blood and naval oranges. 3-4
olive oil 1 to 2 tablespoons

Fennel and Citrus Salad features the best of citrus season. It’s colorful, easy, and healthy.

  1. Slice your fennel bulb into half moons and separate the pieces. I also used a bit of the green for a pop of color and reserved some of the fronds as a pretty garnish.
  2. Segment your oranges and grapefruits. Do this over a bowl to reserve the juices.  You do not have to use blood oranges, but I love the color!
  3. Toss everything together. Drizzle with olive oil. Poor the juices from the oranges over everything. Add salt and pepper to taste.



The Teacher's Table

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