Hello everyone my name is Rachel (another Rachel, he he) and I’m from the By the Pounds blog. Rachel was nice enough to allow me to guest post here at Simple. Honest. Essential. At By the Pounds I share flavorful recipes of all kinds, including cocktails on Don’t Judge Me Mondays. Each month I feature a “Flavor of the Month” and January is citrus. It’s been really fun finding all kinds of ways to use these versatile ingredients, not to mention the extra boost of vitamin C we could all use right now.
So today I am sharing a fennel and citrus salad. It features four kinds of citrus, thinly sliced fennel, and a honey lime vinaigrette. Yum!
Let’s get to it!
Here’s what you’ll need:
- 1 pomelo, segmented
- 1 ruby red grapefruit, segmented
- 2 blood oranges, segmented
- ½ fennel bulb thinly sliced
- ¼ cup freshly squeezed lime juice
- 2 tablespoons honey
- 2 tablespoons olive oil
- pinch of salt
- ¼ cup roasted almonds, coarsely chopped
This salad comes together easily. The hardest part is segmenting the pomelo, grapefruit, and oranges. I used a blood orange for some color and a richer flavor, but use whatever you like. A pomelo is basically a large grapefruit. If you can’t find one, just use another grapefruit.
Toss the segmented citrus fruit in a bowl. Add your thinly sliced fennel. I used a mandolin but if you don’t have one, just slice it as thin as you can. Make sure you take the heart out because it’s fibrous and not meant to be eaten.
Now you’ll make the vinaigrette. I like to do this in a jar, so just add the lime juice, honey, olive oil and salt in a mason jar. Pop the top on and shake until it’s combined.
Pour the vinaigrette over the citrus and fennel and gently stir. Top with almonds and enjoy!
This salad is great with lunch or as a brunch salad. When I made it, I served it with quiche, which was perfect.
I hope you enjoy this salad and don’t forget to visit me over at By the Pounds. :)
Pin it for later: