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Citrus, fennel and persimmon salad
This light and fresh salad pairs perfectly with a heavier meal. Topped with in-season persimmons, but can be swapped out if necessary.
Ingredients
- 1 fennel bulb, thinly sliced
- 1 navel orange, peeled and thinly sliced
- 1 ruby red grapefruit, peeled and thinly sliced
- 4 Fuyu persimmons, sliced
- 1 bunch of mint, torn
- Handful of pomegranate seeds
- 1/4 cup extra virgin olive oil
- 1 lime juiced
- 1/2 lemon juiced
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
Directions
- This salad comes together quite quickly so it’s great for a brunch when time might not be on your side. You can even prep all your ingredients the night before and assemble them in the morning.
- To a large mixing bowl add fennel, orange slices, grapefruit slice, persimmon slices, mint, and pomegranate seeds and toss.
- To make the dressing simply add olive oil, lime and lemon juice, salt, and pepper to a bowl and whisk until combined.
- Pour dressing over salad and gently toss. Arrange salad on a serving platter and enjoy!
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