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Citrus Fennel Salad

A long white obling platter with fennel and celery slices topped with blood orange and cara cara orange slices

This bright Citrus Fennel Salad gets a sweet, citrusy punch from a mixture of blood and Cara Cara oranges and a crisp texture from fresh fennel and celery hearts simply seasoned with flaky sea salt.

Ingredients for the Citrus Fennel Salad

2 blood oranges and 2 Cara Cara oranges or whatever sweet oranges are available and in season

1 fennel bulb

3 celery hearts


Remove the stems, fronds and root end from the fennel bulb and thinly slice along with the celery hearts

Cut the top and bottom off of the orange and slice off the pith and peel; Reserve the peels as we’re going to squeeze their juices for serving

Cut the oranges in 1/4″ uniform slices; arrange the fennel and celery on a serving tray and top with the orange slices

Squeeze whatever juices you can from the orange peel and the end orange slices; you should have about a 1/4 of a cup of juice

Drizzle the orange juice over the salad and sprinkle with a pinch or two of Flaky Sea Salt

For step-by-step directions with pics, view the recipe on our sister company's blog, Simply Sundays.

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