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Citrus fennel salad with loads of fresh herbs, pistachios, olives and thin red onion.
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Citrus Fennel Salad with Mint & Pistachios

This citrus fennel salad is all about brightness and texture, with sweet-tart citrus, shaved fennel and lots of fresh herbs and crunchy pistachios.
Prep Time15 minutes
Total Time15 minutes
Course: Salad, Side Dish
Cuisine: Mediterranean
Keyword: citrus fennel salad, citrus salad with pistachios, mediterranean citrus salad, shrimp and citrus salad
Servings: 4 servings
Calories: 435kcal
Author: Samantha Ferraro

Equipment

Ingredients

For the salad:

  • 1 grapefruit peeled and cut into segments
  • 1 blood orange peeled and cut into segments
  • 1 navel orange peeled and cut into segments
  • 2 mandarins peeled and sliced or separated into segments
  • 1 small fennel bulb thinly shaved (plus fronds for garnish if you like)
  • ¼ small red onion very thinly sliced
  • ¼ cup chopped fresh mint leaves plus extra for garnish
  • ¼ cup chopped pistachios
  • ½ cup pitted Castelvetrano olives roughly chopped
  • ¼ cup crumbled feta

For the vinaigrette:

  • ½ cup olive oil
  • 2-3 tablespoons white wine vinegar
  • 2 –3 tablespoons fresh citrus juice squeeze from leftover membranes and peels
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • Pinch of salt and black pepper
US Customary - Metric

Instructions

  • Prepare the citrus: Peel and slice the citrus into segments or rounds, making sure to remove any white pith. Lay everything on a platter or transfer to a large bowl.
  • Make the vinaigrette: In a small bowl or jar, combine the olive oil, white wine vinegar, citrus juice, honey, salt, pepper, and Dijon. Whisk, or if using a mason jar, seal tightly and shake vigorously until the dressing is fully emulsified.
  • Toss the fennel + onion: In a mixing bowl, toss the shaved fennel and red onion with 1–2 tablespoons of the vinaigrette just to start softening and “quick-pickling” them.
  • Assemble the salad: Add the fennel mixture to the citrus. Scatter in the chopped mint, pistachios, and olives. Drizzle with more vinaigrette and gently toss or arrange.
  • Finish: Garnish with extra mint, pistachios, fennel fronds, and feta if using. Serve right away.

Notes

  • Shave the Fennel Thin: Aim for about ⅛ to ¼ inch slices so it’s tender and easy to eat alongside the delicate citrus. A mandolin works great for this!
  • Segment the Citrus: Use a sharp paring knife to trim the ends, peel off the skin and pith, and slice between the membranes to avoid any bitterness.
  • Make Ahead: You can prep the salad up to a day in advance, but wait to add the dressing and fresh herbs until serving.
  • Vinaigrette Prep: The dressing can be made up to 5 days ahead and stored in a jar in the refrigerator. 

Nutrition

Calories: 435kcal | Carbohydrates: 29g | Protein: 5g | Fat: 36g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Cholesterol: 8mg | Sodium: 418mg | Potassium: 604mg | Fiber: 6g | Sugar: 17g | Vitamin A: 1455IU | Vitamin C: 69mg | Calcium: 150mg | Iron: 1mg