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Sicilian Citrus and Fennel Salad

Fennel, grapefruit and oranges on a plate.

The Benefits

Grapefruit: This large citrus fruit with a sweet yet sour taste may help boost the immune system, fight off viruses and diseases and promote heart health by lowering cholesterol and blood pressure levels.

Vitamin A & C - Fiber - Folate - Potassium

Orange: This beautiful orange citrus fruit may help boost the immune system, improve skin health, maintain vision, and promote heart health.

Vitamin B1 & C - Calcium - Folate - Potassium

Fennel:This layered bulb that has a mild licorice flavor may help maintain heart health, support skin health, fight inflammation and aid in weight management.

Vitamin C - Iron - Magnesium - Manganese - Potassium

Shallot: This small purple gem related to the onion may help manage blood sugar levels, boost digestion, increase circulation, and promote heart and bone health.

Antioxidants - Vitamin A, B & C - Fiber - Iron - Potassium - Magnesium

Olive Oil: This green oil is filled with healthy-fats and antioxidants that may improve heart health, lower the risk of stroke, fight inflammation, help prevent cancer and boost brain health.

Vitamins A, E, K - Iron - Calcium - Magnesium

The Recipe


6 tbsp olive oil

6 tbsp red wine vinegar

1 small shallot, thinly sliced

salt & pepper

1 grapefruit

2-3 oranges

1 fennel bulb + the fennel green sprigs


1) Prepare the vinaigrette: In a small bowl, combine the olive oil, red wine vinegar, sliced shallot, salt and pepper. Stir to combine and set aside.

2) Prepare the citrus and fennel: Using a sharp knife, peel all of the citrus fruit. Once peeled, slice all the fruit into thin rounds. Set aside. Cut the green stems from the bulb of fennel and reserve. With a sharp knife or a mandolin (for even pieces), finely slice the fennel. Set aside.

3) Construct the salad and enjoy! My preferred method to serve this salad is on a platter but tossing the salad in a bowl works just as well. If you are using the platter method, prepare it just like this: place a healthy bed of fennel down, top with grapefruit and oranges and pour over the vinaigrette. Top with the green sprigs of fennel from the reserved stems.

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