Fennel Fruit Salad Recipes
SLICED FENNEL, ORANGE & ALMOND SALAD
Provided by Georgie Socratous
Categories Light meals Jamie Magazine Vegetables Christmas British Fruit
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Using a speed peeler, shave the fennel, then place in a bowl of ice water.
- Toast the almonds in a dry frying pan, then crush in a pestle and mortar.
- Peel and very thinly slice the oranges, then arrange on a platter.
- Pick the mint leaves. Drain the fennel, spin, then mix with the mint, rocket, a splash of sherry vinegar and oil, and season well with sea salt and black pepper.
- Scatter the fennel mixture over the oranges and top with toasted almonds.
Nutrition Facts : Calories 136 calories, Fat 7.3 g fat, SaturatedFat 0.7 g saturated fat, Protein 5.4 g protein, Carbohydrate 12.7 g carbohydrate, Sugar 12.2 g sugar, Sodium 0.6 g salt, Fiber 2 g fibre
ORANGE FENNEL SALAD RECIPE
This citrus and fennel salad is a wonderful winter recipe. It's easy to make and full of the best winter fruits!
Provided by This Healthy Table
Categories Salads
Time 15m
Number Of Ingredients 8
Steps:
- Arrange the grapefruit, oranges, mozzarella, and fennel on a plate.
- Sprinkle the fennel fronds across the top.
- Mix the olive oil, balsamic, and salt briskly to create a vinaigrette. Dress the salad with the vinaigrette right before serving.
Nutrition Facts : Calories 280 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 36 milligrams cholesterol, Fat 16 grams fat, Fiber 4 grams fiber, Protein 12 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 718 milligrams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
FENNEL SALAD WITH CITRUS
Provided by Michael Symon : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cut the top and bottom off the grapefruit. Stand up the fruit and slice off the rind and white pith underneath, reserving the rind so you can add the juice to the salad. Cut the fruit into segments, reserving any juice that accumulates. Set aside.
- Add the orange juice and half of the mint leaves to a large bowl. Season with salt and pepper, then drizzle in the oil.
- Quarter the fennel bulbs and trim the core. Using a mandoline or a chef's knife, thinly shave each quarter. Add the fennel and Hungarian peppers to the vinaigrette. Finely chop the reserved fennel fronds and add to the bowl. Fold in the grapefruit segments and their juices and the remaining mint leaves. Squeeze in the juice from the reserved grapefruit top and bottom and toss to combine. Serve.
MELON AND AVOCADO SALAD WITH FENNEL AND CHILE
This sweet-savory, crunchy-creamy dish nods to California summers, when a drive to the market can often end with avocados and melons buckled in the back seat. The recipe is simple, and instantly impressive: It involves little more than scooping out the fresh fruit and topping it with a spicy-sweet pinch of sugar and a drizzle of dressing. Rubbing toasted fennel seeds, red-pepper flakes and lemon zest into sugar and salt helps their floral kick travel far. The salad's balance depends on your melon and avocado, so rely on taste more than measurements here. Adjust the ingredients as needed, until the salad is rich, punchy and bright, bite after bite.
Provided by Ali Slagle
Categories brunch, dinner, easy, lunch, weeknight, salads and dressings, appetizer, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a small skillet over medium-low, toast the fennel seeds and red-pepper flakes, shaking the pan occasionally, until fragrant, 1 to 2 minutes. Transfer them to a cutting board, then smash with a heavy pan until the fennel seeds break apart. (You can also do this using a mortar and pestle.)
- Transfer the mixture to a small bowl, then add the salt, sugar and 1 teaspoon freshly grated lemon zest. Rub the mixture with your fingers until you smell the lemon.
- Using a soup spoon, scoop out small spoonfuls of the melon and place them directly on a serving platter. Halve the avocados and remove the pit. Using the soup spoon, scoop out small spoonfuls of avocado and place on top of the melon.
- Drizzle the fruit with 2 teaspoons lemon juice, then sprinkle with some of the fennel-chile mixture. (Start with half of it, then add more to taste.) Drizzle with the olive oil, then taste and adjust acid (with lemon juice), richness (with oil), and salt and sweetness (with fennel mixture) until it tastes fresh and bright. Serve right away.
FENNEL FRUIT SALAD
A spur-of-the-moment creation that is fresh and a delicious way to use up some CSA items! Can be served immediately or chilled to meld the flavors.
Provided by Dana Laurelle
Categories Salad Fruit Salad Recipes Apple Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Remove fronds from fennel and chop finely. Discard stalks. Chop fennel bulb into bite-size chunks.
- Combine fennel fronds, fennel bulb, mandarin segments, apple, spearmint, honey, and lime juice in a bowl; mix well.
Nutrition Facts : Calories 115.5 calories, Carbohydrate 29.8 g, Fat 0.3 g, Fiber 5.5 g, Protein 2.3 g, Sodium 65.9 mg, Sugar 19.3 g
FRUIT SALAD WITH FENNEL, WATERCRESS, AND SMOKED SALT
Provided by Gerardo Gonzalez
Categories Salad Leafy Green Side Low Fat Kid-Friendly Low Cal High Fiber Lunch Grapefruit Honeydew Cherry Plum Fennel Spring Summer Healthy Vegan Watercress Bon Appétit New Year's Day Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 4 Servings
Number Of Ingredients 15
Steps:
- For the vinaigrette:
- Whisk oil, lemon juice, and salt in a small bowl to combine; set aside.
- For the Salad:
- Toss melon, pluot, cherries, and vinegar in medium bowl. Let sit, tossing occasionally, until fruit is lightly pickled, 10-15 minutes; drain.
- Toss fennel, frisée, and watercress with half of vinaigrette in a large bowl. Arrange grapefruits on a serving platter; sprinkle with smoked salt. Top with pickled fruit and scatter dressed fennel salad over.
- Serve salad drizzled with remaining lemon vinaigrette and sprinkled with smoked salt and pepper.
CITRUS SALAD
Provided by Giada De Laurentiis Bio & Top Recipes
Categories appetizer
Time 5m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Place a sieve over a medium bowl. Hold an orange over the bowl, and using a paring knife, cut along the membrane on both sides of each segment. Free the segments and let them fall into the sieve. Repeat with the grapefruit. Squeeze the membranes over the bowl to extract as much juice as possible, reserving the juices in the bottom of the bowl. Place the fruit segments and fennel in a salad bowl.
- In a blender or the bowl of a small food processor, blend together the oil, basil and 3 tablespoons of the reserved juice until smooth. Season with salt and pepper, to taste. Pour over the fruit and fennel. Add the chopped walnuts and toss until all the ingredients are coated.
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- Working over a small bowl, cut the grapefruit into segments (see Tip). Cut the segments into thirds; set aside. Squeeze 2 tablespoons juice from the leftover membranes into the large bowl with the zest.
- Add honey, mustard, salt, and pepper to the large bowl; whisk to combine. Whisk in the oil, stirring until fully combined.
- Add fennel, apple, and the reserved grapefruit to the bowl and toss until combined. Sprinkle with sunflower seeds. Garnish with fennel fronds, if desired.
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- Using a sharp knife, cut the skin and white pith from the grapefruits and oranges. Working over a bowl, cut between the membranes to release the sections into the bowl. Squeeze the membranes to extract the juice.
- In a small bowl, stir the olive oil with the honey and lemon juice. Add 3 tablespoons of the citrus juice and season with salt. Reserve the remaining citrus juice for another use.
- In a shallow serving bowl, toss the fennel and citrus sections with the dressing. Garnish with the chopped fennel fronds, mint leaves and ground coriander and serve right away.
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