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Fennel Citrus Breakfast Salad with Mint

A bright, crisp salad featuring thinly sliced fennel, citrus segments, tender greens, and fresh mint. Tossed with a simple citrus-honey vinaigrette, it’s refreshing, light, and perfect for breakfast, brunch, or a light dinner.
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Prep Time 15 minutes
Servings: 3 Bowls
Course: Breakfast, Brunch, Light Dinner, Lunch
Cuisine: Gluten-Free, Healthy, Modern
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1 medium fennel bulb trimmed and thinly sliced
  • Reserved fennel fronds for garnish
  • 2 –3 oranges navel, Cara Cara, or blood, peeled and segmented
  • 1 grapefruit pink or red, peeled and segmented
  • 1 –2 cups arugula or baby greens
  • 6 –8 fresh mint leaves torn
  • Optional add-ins: avocado slices roasted chickpeas, pistachios or pine nuts, shaved pecorino
  • 1/3 cup reserved citrus juice from segmenting
  • 2 tbsp fresh lemon juice
  • 1 tbsp honey or maple syrup
  • 1/3 cup olive oil
  • Pinch of salt
  • Optional: 1/2 tsp Dijon mustard for thicker emulsion
  • Freshly ground black pepper to taste

Method
 

  1. Trim the fennel stalks, peel off any bruised layers, and halve the bulb to create a flat, stable surface for slicing.
  2. Slice the fennel thinly, about 1.5–2 mm thick, using a chef’s knife or mandoline for uniform pieces.
  3. Submerge the fennel slices in cold water with a squeeze of lemon for 5–10 minutes if not serving immediately, then drain and pat dry.
  4. Reserve the fennel fronds for garnish and set aside.
  5. Peel the oranges and grapefruit, removing all pith, and segment the fruit by cutting between the membranes.
  6. Collect the juice from the citrus in a bowl to use as the base for the dressing, pressing the remaining membranes to extract extra liquid.
  7. Combine the reserved citrus juice with lemon juice, honey, olive oil, and a pinch of salt in a small bowl or jar and whisk or shake until emulsified.
  8. Taste the dressing and adjust sweetness, acidity, or add a pinch of black pepper as needed.
  9. Toss the fennel slices, citrus segments, and greens gently in a bowl with 2–3 tablespoons of dressing, coating evenly.
  10. For a layered presentation, arrange fennel, citrus, and greens in rows and drizzle the dressing just before serving.
  11. Finish the salad with fennel fronds, torn mint leaves, flaky sea salt, and freshly ground black pepper.
  12. Add optional toppings such as avocado, roasted nuts, grains, or cooked protein to make the salad more substantial.
  13. Serve immediately to maintain crispness and bright flavors.

Notes

Keep the citrus juice separate until dressing the salad to prevent watery leaves. Use firm, pale fennel bulbs for the best texture and visual contrast. For meal prep, store the components separately and add the dressing just before serving to maintain freshness. For added protein or heartiness, top with grains such as farro or quinoa, or cooked items like chickpeas, tuna, salmon, or chicken.