Vibrant Citrus and Fennel Salad Recipe
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A burst of refreshing flavours
This citrus and fennel salad is a dish full of delight, a celebration of the season's best—three large ruby grapefruits and three blood oranges, carefully segmented to reveal their juicy goodness.
Complemented by the delicate crunch of thinly sliced fennel and adorned with the aromatic freshness of mint leaves and dill, this salad is a symphony of colours and tastes.
Drizzled with a generous amount of olive oil and seasoned to perfection with black pepper and salt, each bite is a journey through zesty citrus notes, herbaceous hints, and crisp textures. Perfect for a light lunch or as a vibrant side dish.
A Handful of The Freshest Ingredients
3 large ruby grapefruit cut into segments
3 large blood oranges cut into segments
20g fresh mint leaves destalked
20g fresh dill
1 bunch of fennel salad sliced thinly
4 Tbsp olive oil
Perfection In 5 Easy Steps
Lay out the segments evenly on a large serving plate.
Add dill and mint leaves randomly over the plate.
Add the fennel.
Drizzle the olive oil over the salad.
Season with black pepper and salt.
