Citrus, Celery, and Shaved Fennel Salad

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
32%
Citrus, Celery, and Shaved Fennel Salad
25 min.
6
175kcal

Suggestions


Are you ready to brighten up your meal with a refreshing and vibrant dish? Look no further than this delightful Citrus, Celery, and Shaved Fennel Salad! Perfectly aligned with vegetarian, vegan, gluten-free, and dairy-free diets, this salad is a fantastic option for anyone seeking a healthy yet indulgent side dish or light starter.

In just 25 minutes, you can create an explosion of flavors and textures that will tantalize your taste buds. The crispness of the celery pairs beautifully with the delicate anise notes of fennel, while the juicy segments of grapefruit and navel oranges lend a burst of citrusy sweetness. Drizzled with a zesty vinaigrette made from cider vinegar and whole-grain mustard, this salad is not only visually stunning but also packed with nourishing ingredients!

Whether you’re hosting a dinner party, preparing a festive antipasto platter, or simply craving a refreshing snack, this salad is sure to impress. It's a feast for the senses, combining sharp and sweet flavors, all while keeping calories in check—at just 175 kcal per serving! Enjoy this dish as an accompaniment to your favorite meal or on its own for a light and invigorating treat!

Ingredients

  • 0.3 teaspoon pepper black
  • slices celery stalks 
  • tablespoon apple cider vinegar 
  • medium fennel bulb (sometimes called anise;)
  •  grapefruit (preferably pink)
  •  navel oranges 
  • 0.3 cup olive oil extra virgin extra-virgin
  • 0.3 teaspoon salt 
  • 0.5 teaspoon frangelico coarse-grain

Equipment

  • bowl
  • knife
  • whisk

Directions

  1. Whisk together vinegar, mustard, salt, and pepper in a large bowl.
  2. Add oil in a slow stream, whisking, until combined.
  3. Cut peel, including all white pith, from oranges and grapefruit with a paring knife. Working over a bowl, cut segments free from membranes. Squeeze juice from membranes into a small bowl, then whisk 3 tablespoons juice into vinaigrette.
  4. Drain citrus segments, then add to vinaigrette.
  5. Quarter fennel bulbs lengthwise, then cut lengthwise into paper-thin slices (about 1/16 inch thick) with slicer.
  6. Add to fruit along with celery and toss gently to combine.
  7. * Available at Asian markets, many cookware shops, and Uwajimaya (800-889-1928).

Nutrition Facts

Calories175kcal
Protein4.83%
Fat44.85%
Carbs50.32%

Properties

Glycemic Index
29
Glycemic Load
3.44
Inflammation Score
-8
Nutrition Score
13.500434764054%

Flavonoids

Eriodictyol
0.84mg
Hesperetin
15.61mg
Naringenin
32.82mg
Apigenin
0.02mg
Luteolin
1.02mg
Kaempferol
0.02mg
Myricetin
0.02mg
Quercetin
0.6mg

Nutrients percent of daily need

Calories:174.68kcal
8.73%
Fat:9.38g
14.44%
Saturated Fat:1.34g
8.4%
Carbohydrates:23.69g
7.9%
Net Carbohydrates:18.34g
6.67%
Sugar:14.91g
16.57%
Cholesterol:0mg
0%
Sodium:138.88mg
6.04%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.27g
4.55%
Vitamin C:77.37mg
93.78%
Vitamin K:54.68µg
52.08%
Vitamin A:1261.45IU
25.23%
Fiber:5.35g
21.41%
Potassium:558.66mg
15.96%
Folate:56.15µg
14.04%
Vitamin E:1.97mg
13.11%
Manganese:0.21mg
10.28%
Calcium:87.99mg
8.8%
Magnesium:28.97mg
7.24%
Phosphorus:70.91mg
7.09%
Vitamin B6:0.14mg
6.89%
Vitamin B1:0.09mg
6.15%
Vitamin B5:0.59mg
5.9%
Copper:0.11mg
5.38%
Vitamin B2:0.09mg
5.15%
Vitamin B3:0.97mg
4.87%
Iron:0.79mg
4.41%
Zinc:0.27mg
1.83%
Source:Epicurious