Unexpected Brightness: Arugula Fennel Citrus Salad with a Kick of Mint

Most salads are played safe. Lettuce, maybe some cucumbers. Boring, right? But I’ve been crushing on how fennel smells—that sweet, slightly dill-like aroma that hits your nose before you even bite. It’s like crunchy, aniseed magic. And then there’s the citrus—grapefruit or orange—whose zest feels like a sparkler exploding in your mouth. No fancy stuff, just natural fireworks.

I made this on a whim after a long week of overbooking myself. Honestly, I needed something sharp and fresh that lifts the fog. No heavy dressings, just a handful of ingredients that make your taste buds do a little dance. Leaves you thinking—this is more than just a salad. It’s a reminder that sometimes, the simplest flavors are the loudest. And right now, I think we all need that.

Fennel and Citrus Salad

This salad features thinly sliced fennel bulbs combined with segments of grapefruit or orange, creating a crisp and aromatic mixture. No cooking is required; the ingredients are assembled and tossed to showcase their fresh textures and natural flavors, resulting in a vibrant and crunchy dish.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Main Course

Cuisine Mediterranean

Servings 4

Calories 120 kcal

Equipment

• Chef’s knife
• Cutting board
• Mixing bowl
• Vegetable peeler or zester
• Citrus juicer (optional)

Ingredients

  

• 2 bulbs fennel bulb horizontally sliced very thin
• 2 units grapefruit or orange segmented, with zest
• 1 tablespoon olive oil for dressing
• to taste salt
• to taste black pepper

Instructions

 

• Peel the fennel bulbs and slice them crosswise into very thin, even slices using a sharp chef's knife and a cutting board. Aim for translucent, paper-thin pieces that will add crunch and aroma.
  2 bulbs fennel bulb
  
• Use a citrus juicer or your hands to segment the grapefruit or orange, removing membranes to leave clean citrus segments. Zest the fruit’s peel using a vegetable peeler or microplane and set the zest aside.
  2 bulbs fennel bulb
  
• Place the sliced fennel in a large mixing bowl. Add the citrus segments and sprinkle with the citrus zest.
  2 bulbs fennel bulb
  
• Drizzle the olive oil over the mixture and season with salt and black pepper. Use tongs or a spoon to gently toss everything together until evenly coated.
  2 bulbs fennel bulb
  
• Let the salad sit for 5 minutes to allow flavors to meld. Taste and adjust seasoning as desired before serving.
  

Plus, it’s barely cooking. Just chop, toss, and maybe laugh at how pretty everything looks. I guess it’s a good thing to remember—sometimes, the best meals come from just a handful of honest ingredients. No fuss, no fussiness. Just what’s fresh, what’s in season, and what makes you stop scrolling for a second.