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A colorful winter citrus salad with fennel, green olives, and mint.
Sacha Hirschfeld

Winter Citrus Salad

You'll fall in love with this citrus salad in the depths of winter! Light, refreshing, and vibrant; this vegan salad comes together in just 10 minutes.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Salads
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1 head of fennel trimmed and thinly sliced
  • ⅛ red onion medium size; thinly sliced
  • ¼ tsp sea salt
  • extra-virgin olive oil
  • 2 mandarins sliced into rounds
  • 1 blood orange sliced into rounds
  • 1 Sumo orange sliced into rounds; feel free to use a sweet navel orange
  • 1 grapefruit segmented; may use Pomelo instead
  • ⅓ cup Castelvetrano olives mild olives; chopped
  • ¼ cup fresh mint

Equipment

  • 1 serrated knife
  • 1 paring knife
  • 1 chefs knife
  • 1 cutting board
  • measuring cups ⅓, ¼, ⅛ cups
  • measuring spoons ¼ tsp
  • 1 medium bowl to mix the fennel, red onion, and olive oil
  • 1 large plate or platter for serving

Method
 

  1. In a medium-sized bowl, mix sliced fennel and red onion with a couple tablespoon of extra-virgin olive oil. I use clean hands to mix.
  2. Spread ¾ of the fennel/red onion mixture on a large plate. Arrange whatever citrus you're using on top. Add remainder of the fennel/ red onion mixture. Top with chopped green olives and mint.
  3. Finish with a good drizzle of your best extra-virgin olive oil. A nice basil infused EVOO would be a nice touch if you have some.