Citrus and Fennel Salad
Brighten up winter meals with a refreshing salad of citrus fruits and crisp fennel. Dressed lightly with olive oil and a sprinkle of salt, it's a burst of sunshine on your plate.
Prep time: 15 minutesCook time: Serves: 4
Ingredients
2 large oranges
1 grapefruit
1 small bulb of fennel
2 tbsp extra-virgin olive oil
1/2 tsp sea salt
1/4 cup fresh mint leaves
1/4 cup pitted olives (optional)
Instructions
1. Peel and slice the oranges and grapefruit into rounds, removing any seeds.
2. Trim the fennel bulb and slice it thinly using a mandoline or sharp knife.
3. In a large bowl, combine the citrus slices and fennel.
4. Drizzle the olive oil over the salad and sprinkle with sea salt.
5. Gently toss to combine, ensuring the salad is evenly coated with oil and salt.
6. Garnish with fresh mint leaves and olives, if using.
7. Serve immediately.
Storage
Store the salad in an airtight container in the refrigerator for up to 2 days.
Reheating
This salad is best served fresh. If needed, let it come to room temperature before serving.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
