Crisp Citrus and Arugula Salad with Shaved Fennel

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

A refreshing salad combining peppery arugula with tangy citrus segments and crunchy shaved fennel, dressed in a bright lemon vinaigrette that balances sour and sweet flavors. This mediterranean-inspired salads (vegan, gluten free) ready in about 15 minutes pairs baby arugula, small, thinly shaved fennel bulb, extra virgin olive oil into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 140 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 cups baby arugula
• 1 small, thinly shaved fennel bulb
• 1 medium orange, peeled and sliced orange segments
• 1 medium grapefruit, peeled and sliced grapefruit segments
• 3 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp toasted sliced almonds

Instructions

1. Step 1: In a large salad bowl, combine 4 cups baby arugula with 1 small shaved fennel bulb, 1 medium orange segments, and 1 medium grapefruit segments.
2. Step 2: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until emulsified and bright.
3. Step 3: Drizzle the lemon vinaigrette over the salad and toss gently to combine evenly.
4. Step 4: Sprinkle 2 tbsp toasted sliced almonds on top to add crunch and nutty flavor.
5. Step 5: Serve immediately to enjoy the crisp textures and refreshing sour citrus notes.