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A plate of salad with orange slices, grapefruit segments, fennel, and chopped pistachios, presented on a white dish with a brown rim; a bag of pistachios is partially visible in the corner.

Citrus & Fennel Salad with Pistachios & Mint

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A crisp, refreshing salad of oranges and grapefruit layered with shaved fennel, finished with raw pistachios and torn mint. Sweet, tart, crunchy, and cool: every bite hits a different note.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Californian, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 3 Oranges Peeled and sliced into rounds
  • 2 Grapefruits Peeled and segmented
  • 1 Medium fennel bulb Shaved thin
  • ⅓ cup Raw pistachios Chopped
  • ¼ cup Fresh mint leaves Torn
  • 2 tablespoon Extra virgin olive oil
  • 1 tablespoon Lemon juice Fresh
  • ½ teaspoon Flaky sea salt
  • Black pepper to taste

Equipment

  • Chefs knife
  • mandoline or sharp slicer
  • Mixing Bowls
  • Paring knife
  • Serving platter

Method
 

  1. Slice off the tops and bottoms of the oranges and grapefruits. Use a paring knife to cut away the peel and pith.
  2. Slice oranges into rounds. Segment grapefruits by cutting between the membranes.
  3. Arrange the citrus slices and segments on a large serving platter.
  4. Scatter the shaved fennel over the top.
  5. Drizzle with olive oil and lemon juice. Season with flaky sea salt and black pepper.
  6. Finish with chopped raw pistachios and torn mint leaves.
  7. Garnish with additional mint and serve immediately.

Notes

Storage: best eaten the same day, right after dressing. If needed, keep the sliced citrus and shaved fennel undressed in an airtight container in the fridge for up to 1 day.

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