This Sneak Peak Spring Salad is brimming with colors, flavors and texture. The perfect pairing of sweet & sour, soft and crunchy, a salad with it all! It is a great introduction to spring salad and a great way to fight off those late winter colds. Citrus is in season right at the beginning of spring and it makes me get excited for all the fresh produce to come!

Citrus has to be one of my favorite foods. I think there are just so many different options to choose from and in addition they all have such unique incredible tastes. This spring salad really does a great job incorporating a couple different citrus fruits and flavors into one bowl of goodness. Therefore, it is not hard to create and even easier to consume. I would recommend double or tripling the recipe to allow for you to enjoy it for a couple days or at least have seconds. Trust me… you are going to want seconds!

Citrus Salad Ingredients

  • Navel Orange
  • Cara Cara Orange
  • Blood Orange
  • Pink Grapefruit
  • 1/2 Bulb Fennel
  • 1 small Shallot
  • 1 sprig Mint
  • 1/3 Cup Extra Virgin Olive Oil
  • 2 Tbsp Raw Coconut Vinegar
  • 2 cracks Black Pepper & Sea Salt
  • Handful Fennel Fronds
  • 1 Avocado to garnish

Salad Directions

  • Slice all skin off the citrus & thinly slice, removing any pulp or seeds along the way. Place in separate bowls or on a different cutting board until ready to assemble salad. If you have a mandolin use it to thinly slice the fennel and shallot. If you don’t have this kitchen tool, use the sharpest knife you have and do your best to slice as thinly as possible.
  • Once everything is sliced, start to assemble the salad starting with the fennel on the bottom and then rotating the citrus. This recipe makes two salads so evenly portion out the ingredients between two bowls.
  • Sprinkle shallots on top of the citrus and place sprigs of mint on top for that instagram worthy food styling. You can also slice the mint and sprinkle around the salad to ensure some in each bite. I also used the leftover fennel fronds to add some garnish to each plate as well.

In conclusion, I think that you will love this citrus salad and if you make it for a party be ready for people to be wow’d by your creation! The colors are incredible and the taste is such a wonderful array of flavors! I hope you make it and enjoy it!

Dressing Directions

  • For the dressing pour the Extra Virgin Olive Oil into a bowl and add the raw coconut vinegar, a few cracks of black pepper and sea salt. I then use a whisk to combine all ingredients until the dressing is thoroughly combined. Drizzle over each salad to your liking, I used approximately 1 Tb per salad. Allow the dressing to sit for 5 minutes to soak into the citrus salad and then enjoy.

Sneak Peak To Spring Salad

The Ultimate Citrus Salad full of different varieties of citrus, fennel and herbs.
Prep Time 15 mins
Course Main Course, Salad, Side Dish
Servings 2 servings

Ingredients
  

Salad Ingredients

  • 1 Navel Orange
  • 1 Cara Cara Orange
  • 1 Blood Orange
  • 1 Pink Grapefruit
  • 1/2 Bulb Fennel
  • 1 small Shallot
  • 1 sprig Mint
  • 1/3 Cup Extra Virgin Olive Oil
  • 2 Tbsp Raw Coconut Vinegar
  • 2 cracks Black Pepper & Sea Salt
  • Handful Fennel Fronds
  • 1 Avocado to garnish

Instructions
 

Spring Salad Directions

  • Slice all skin off the citrus & thinly slice, removing any pulp or seeds along the way. Place in separate bowls or on a different cutting board until ready to assemble salad. If you have a mandolin use it to thinly slice the fennel and shallot. If you don't have this kitchen tool, use the sharpest knife you have and do your best to slice as thinly as possible.
  • Once everything is sliced, start to assemble the salad starting with the fennel on the bottom and then rotating the citrus. This recipe makes two salads so evenly portion out the ingredients between two bowls.
  • Sprinkle shallots on top of the citrus and place sprigs of mint on top for that instagram worthy food styling. You can also slice the mint and sprinkle around the salad to ensure some in each bite. I also used the leftover fennel fronds to add some garnish to each plate as well.

Spring Salad Dressing Directions

  • For the dressing pour the Extra Virgin Olive Oil into a bowl and add the raw coconut vinegar, a few cracks of black pepper and sea salt. I then use a whisk to combine all ingredients until the dressing is thoroughly combined. Drizzle over each salad to your liking, I used approximately 1 Tb per salad.

Notes

Be sure to follow @sproutingvitality on Instagram and tag #sproutingvitality in your food posts! I absolutely love seeing the food pictures and hearing from you!