Citrus Fennel Goddess Salad

4 servings
20 Minutes

This citrus fennel goddess salad is a total BURST of flavors in your mouth.. it’s tasty, tangy, crunchy with a touch of sweetness. A perfect salad to enjoy any season.


Definitely, a great combination of ingredients so different from your typical mix greens salad, spinach salad or roasted veggies. This salad has everything in one bowl greens and fruit.


Just a few simple ingredients to make this Citrus Fennel Goddess salad!

  • shaved fennel
  • tangerines slices
  • avocado
  • mint
  • pistachios


I made a very simple vinaigrette, I used: extra virgin olive oil, tangerine juice, apple cider vinegar, Dijon mustard, salt & pepper. Whisk all the ingredients and set aside while you get the salad ingredients ready.


It is so easy to make and very versatile. You may use grapefruit or oranges instead of the tangerines, if you like. This salad is packed with fresh seasonal ingredients, antioxidants and healthy vitamins to nurture you body.



That pop of color and sweetness from the tangerine is amazing!

Here is my twist, on one of my favorite salads from Vani Hari, The Food Babe Kitchen, "Grapefruit Goddess salad" recipe.

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The mint adds a refreshing touch to this salad.


Let's Dishplay_it together!


xoxo,

Myriam

Citrus Fennel Goddess Salad

Recipe details

  • 4 servings
  • Prep time: 10 Minutes|Cook time: 10 Minutes|Total time: 20 Minutes

Ingredients

Citrus Fennel Goddess Salad

Vinaigrette

Instructions


First, prep your ingredients. Take the outer skin and core of the fennel bulb and sliced. I used a hand slicer to shaved it thinly. Slice the avocados, and the peeled tangerines.
In a small bowl whisk all the ingredients for vinaigrette. The olive oil,
In a large platter or bowl, place a layer of fennel, then a layer of avocados, a layer of the sliced tangerines, the pistachios and fresh mint.
Finally add the tangy delicious vinaigrette on top. Toss it all up......Now....ready to serve!

Tips

  • The salad is great by itself but you may also serve it over a bed of fresh baby arugula. Enjoy!

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