Citrus & Fennel Salad

appetizers salad toppers salads
Citrus & Fennel Salad
YIELDS 4 Servings
Sea Salt & Cracked Pepper Sprouted Salad Toppers


  • 1 ½ lbs of assorted citrus (about 6 medium oranges)
  • ½ fennel bulb, thinly sliced
  • ⅛ small red onion, thinly sliced
  • 2 tbsp Fennel fronds
  • 8 fresh basil leaves
  • ⅓ cup olive oil
  • 1 tsp white wine vinegar
  • 1 tsp honey
  • ¼ cup Go Raw Sea Salt & Cracked Pepper Salad Toppers
  • Salt & pepper


  1. Cut the peels off of the citrus, and slice into rounds. Place in a bowl or arrange on a large serving plate. Layer with fennel and red onion slices.
  2. In a small bowl whisk together olive oil, white wine vinegar, and honey. Season to taste with salt and pepper.
  3. Pour dressing over the citrus and lightly toss.
  4. Chiffonade basil by stacking leaves, rolling, and thinly slicing.
  5. Top salad with basil, fennel fronds, and Go Raw Salad Toppers.

Recipe by Valerie Popelka; Photo by Dana Plucinski

Products used in this recipe

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