Fresh Fennel Salad Recipe with Citrus Dressing
Looking for a crisp, refreshing salad that’s bursting with flavor? This fresh fennel salad with citrus dressing is a bright, zesty dish that’s perfect for warm days, light lunches, or as a side for grilled fish or chicken. Fennel’s subtle licorice-like taste pairs beautifully with sweet citrus, crunchy nuts, and a tangy homemade dressing. Plus, it’s packed with vitamins, fiber, and antioxidants—making it as nutritious as it is delicious.
Fennel has been used in Mediterranean cooking for centuries, prized for its digestive benefits and unique flavor. Combined with a simple citrus dressing, this salad is quick to prepare (just 15 minutes!) and serves 4 as a side dish. Whether you’re new to fennel or a longtime fan, this recipe will become a go-to for its simplicity and vibrant taste.
Fresh Fennel Salad with Citrus Dressing Ingredients
- 1 medium fennel bulb (thinly sliced, fronds reserved for garnish)
- 2 oranges (peeled and segmented, or sub with grapefruit for a sharper taste)
- 1/4 cup thinly sliced red onion (soaked in ice water for 5 minutes to mellow the bite)
- 1/4 cup toasted walnuts or almonds (optional: substitute with pistachios or sunflower seeds for nut-free)
- 2 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice (or lime juice for extra tang)
- 1 tsp honey or maple syrup (adjust to taste)
- Salt and black pepper (to taste)
- 1/4 cup crumbled feta or goat cheese (optional, omit for vegan)
How to Make Fresh Fennel Salad with Citrus Dressing
- Prep the fennel: Trim the fennel bulb, remove the tough core, and slice thinly (a mandoline works great for even slices). Save the feathery fronds for garnish.
- Soak the red onion: Place sliced onion in ice water for 5 minutes to reduce sharpness, then drain and pat dry.
- Segment the citrus: Peel oranges, cut into supremes (segments without membranes), and reserve any juice for the dressing.
- Toast the nuts: Lightly toast walnuts in a dry pan over medium heat for 2–3 minutes until fragrant. Cool before adding.
- Make the dressing: Whisk olive oil, lemon juice, honey, salt, and pepper in a small bowl. Adjust sweetness or acidity to taste.
- Assemble the salad: Toss fennel, orange segments, red onion, and nuts in a large bowl. Drizzle with dressing and gently mix. Top with cheese (if using) and fennel fronds.
Prep Time: 15 mins | Cook Time: 0 mins | Total Time: 15 mins | Servings: 4
Nutrition Facts (per serving)
| Calories | Carbs | Fat | Protein | Fiber |
|---|---|---|---|---|
| 180 | 15g | 12g | 4g | 4g |
Tips for the Best Fennel Salad
- Slice fennel thinly for a delicate texture—thick slices can be too crunchy.
- Use fresh citrus juice for the dressing; bottled juice lacks brightness.
- Add avocado for creaminess or arugula for peppery contrast.
- Serve immediately to prevent wilting, or store dressing separately for meal prep.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes! Prep ingredients separately and combine just before serving to keep the fennel crisp. Store dressed salad for up to 2 hours max.
What can I substitute for fennel?
Try celery or jicama for a similar crunch, but note the flavor will differ. Fennel’s unique taste is hard to replicate!
Is fennel salad keto-friendly?
Yes! Fennel is low in carbs (6g per cup). Skip honey in the dressing to reduce sugar further.
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