Shaved Fennel and Citrus Salad with Lemon Vinaigrette
Thinly sliced fennel and vibrant citrus segments tossed in a tangy lemon vinaigrette for a crisp, palate-cleansing side. This mediterranean-inspired salads ready in about 20 minutes pairs large fennel bulb, peeled and segmented orange, peeled and segmented grapefruit 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 180 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
- 1 large fennel bulb
- 1, peeled and segmented orange
- 1, peeled and segmented grapefruit
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons, chopped fresh mint
- 1/4 cup arugula
Instructions
- Step 1: Thinly shave 1 large fennel bulb using a mandoline or sharp knife.
- Step 2: In a small bowl, whisk 2 tablespoons extra-virgin olive oil, 1 tablespoon fresh lemon juice, 1 teaspoon honey, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until emulsified.
- Step 3: In a large bowl, combine 1 thinly shaved fennel bulb, 1 peeled and segmented orange, and 1 peeled and segmented grapefruit.
- Step 4: Pour the vinaigrette over the salad and toss gently to coat.
- Step 5: Add 2 tablespoons chopped fresh mint and 1/4 cup arugula, then toss again.
- Step 6: Serve immediately at room temperature.
Frequently asked questions
How long does Shaved Fennel and Citrus Salad with Lemon Vinaigrette take to make?
Total time is about 20 minutes (15 min prep + 5 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Shaved Fennel and Citrus Salad with Lemon Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large fennel bulb from drying out.
Can I substitute ingredients in Shaved Fennel and Citrus Salad with Lemon Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Shaved Fennel and Citrus Salad with Lemon Vinaigrette for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Shaved Fennel and Citrus Salad with Lemon Vinaigrette?
Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
So refreshing! I'll make this again and again.
- ★★★★★
Made this for my family dinner, and everyone was impressed with how fresh it tasted.
- ★★★★★
Loved it! The fennel and citrus are a perfect match.
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