Spring Citrus Salad with Fennel
This delicious Citrus Salad with Fennel tastes like sunshine in a bowl! It makes the most of California citrus, paired with fresh fennel and topped with an easy homemade poppyseed dressing.This is one citrus salad that deserves main-course attention!
Ingredients
- 2 Navel oranges
- 2 Cara Cara oranges
- 4 Minneola tangelos
- 1 fennel bulb sliced thin
- 1/2 red onion sliced thin
- 1 avocado sliced into bite sized chunks
- 2 sprigs of fresh mint leaves roughly chopped
FOR DRESSING
- 1/2 cup Greek yogurt
- 1/2 cup vegetable oil
- 1/3 cup apple cider vinegar
- 1/4 cup sugar
- 1 shallot chopped fine
- 1 TBSP poppyseeds
- 1 tsp salt
Instructions
- Combine all dressing ingredients and whisk to blend. Refrigerate for at least 30 minutes. (You can do this while you are prepping the rest of the salad.)
- Remove the rinds from the citrus and cut into bite size pieces. (Allow to partially drain in a colander if needed.)
- Layer half of the fennel, avocado and red onion on a platter or shallow bowl.
- Add half of the citrus on top.
- Layer the other half of the fennel, avocado and red onion.
- Top with the remainder of the citrus.
- Add chopped mint and a few fennel top greens to garnish.
- Pour the dressing over the salad and serve.
Notes
Dressing may be made up to 3 days in advance.
Nutrition
Calories: 272kcalCarbohydrates: 46gProtein: 6gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.003gCholesterol: 1mgSodium: 630mgPotassium: 870mgFiber: 9gSugar: 33gVitamin A: 961IUVitamin C: 82mgCalcium: 169mgIron: 1mg
Tried this recipe?Mention @cagrownofficial or tag #CAGROWN!