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


Embark on a refreshing culinary journey with our Citrus, Celery, and Shaved Fennel Salad! This vibrant dish not only tantalizes your taste buds but also offers a medley of health benefits. Packed with juicy segments of grapefruit and navel oranges, this salad bursts with natural sweetness and a zesty tang that is sure to invigorate your senses. The crispiness of the celery combined with the delicate texture of shaved fennel brings an exciting crunch to every bite.

Perfect for any occasion, this beautifully composed salad is entirely vegetarian, vegan, gluten-free, and dairy-free, making it an ideal option for those with dietary restrictions or anyone seeking a light, healthy side dish. The bright colors and unique flavors make it a show-stopping starter that can elevate your meal, whether enjoyed as an antipasti platter or a refreshing snack on a warm day.

With only 25 minutes of preparation time, you can create this delightful dish in no time. It’s not only a feast for the eyes but also a nourishing addition to any meal. Try it out at your next gathering and watch as your guests rave over the fresh and light combination of citrus and greens. Taste the sunshine and enjoy a moment of culinary bliss with every forkful!

Ingredients

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