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


Discover the vibrant and refreshing flavors of our Citrus, Celery, and Shaved Fennel Salad, a perfect addition to any meal or a delightful stand-alone snack. This salad is a celebration of fresh ingredients, combining the zesty notes of grapefruit and navel oranges with the crispness of celery and the intriguing flavor of fennel. Not only is it a feast for the eyes with its bright colors, but it's also packed with nutrients, making it an ideal choice for those seeking a healthy yet satisfying dish.

This salad is thoughtfully crafted to accommodate various dietary preferences—vegetarian, vegan, gluten-free, and dairy-free—ensuring everyone at your table can enjoy it without compromise. The vinaigrette, made with extra-virgin olive oil, whole-grain mustard, and a splash of cider vinegar, perfectly balances the sweetness of the citrus fruits with a hint of tang, while the added crunch from the celery creates a multi-layered texture that will keep you coming back for more.

Ready in just 25 minutes, this dish not only serves as a refreshing side to your main course but also works wonderfully as an antipasti option or a light starter. With just 175 calories per serving, it’s a guilt-free choice that’s bursting with flavor and freshness. Perfect for a summertime picnic or a cozy family dinner, this Citrus, Celery, and Shaved Fennel Salad is sure to impress!

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