This fennel + citrus salad with shallots and capers is a deliciously crisp, fresh salad that satisfies all your sweet-and-salty cravings!
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Fennel + Citrus Salad with Shallots and Capers

A deliciously crisp, fresh salad that satisfies all your sweet-and-salty cravings!

This post may contain affiliate links.

With the warmer weather we’ve been having here in New York, I’ve been craving raw fruits and veggies. Not to mention no-cook side dishes.

This salad is super simple to put together, and it’s a nice, refreshing salad that’s perfect alongside lots of different main courses.

This fennel + citrus salad with shallots and capers is a deliciously crisp, fresh salad that satisfies all your sweet-and-salty cravings!

It’s also a great winter salad that goes well with comfort food dishes like lasagna (this Ravioli Lasagna or Skillet Lasagna with Lamb, Ricotta + Mint would both be great choices) or a piping hot serving of Italian Sausage and Peppers.

This salad was a big hit with my family. It was great alongside these Chimichurri Shrimp.

Looking for more of our favorite salads? Check out these 5-star recipes:

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This fennel + citrus salad with shallots and capers is a deliciously crisp, fresh salad that satisfies all your sweet-and-salty cravings!

Fennel + Citrus Salad with Shallots and Capers

  • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4-6 Servings

Description

A deliciously crisp, fresh salad that satisfies all your sweet-and-salty cravings!


Ingredients

  • 1 ruby red grapefruit
  • 1 Minneola tangelo
  • 2-3 tablespoons thinly sliced shallots
  • 1 bulb fennel, cored and thinly sliced (about 4 cups)
  • 2 tablespoons nonpareil capers, drained
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon honey (can substitute maple syrup or a smaller amount of agave to keep it vegan)
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1 tablespoon fennel fronds, for garnish

Instructions

  1. Cut off and discard the peel and pith of the grapefruit. Cut out the supremes from between the membranes; place the supremes in a large bowl. Squeeze the juice from the membranes over the supremes. Repeat with Minneola.
  2. Add remaining ingredients (except fennel fronts) and toss gently to to combine. Garnish with fennel fronts and enjoy!

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