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Citrus and Fennel Salad- One for the Season

Using up the Last of Our Winter Fruits


This juicy, zesty salad ticks all the boxes when it comes to using seasonal ingredients in their most nutritious form. The orangey and reddish vitality rays that burst from the citrus vesicles coupled with the fresh fennel crunch are sure to nourish you to your sunrise.

This salad will provide you with a good dose of potassium, vitamin C and vitamin A which are essential for many bodily processes such as fluid balance, efficient muscle contraction, collagen synthesis, immune support, reduction in oxidation and bone growth.

This citrusy side dish also sings to your genes through notes of lycopene found in the grapefruit, quercitin from the fennel and nobiletin from the orange peel rind. A tangy combination that activates your body’s anti-oxidant campaign, turns down your pro-inflammatory drivers and helps to slow down the effects of neurodegenerative diseases such as Alzheimer’s.




 3 Naval oranges (regular oranges)
2 Cara Cara oranges (red oranges)
1 Ruby grapefruit (pink grapefruit)
1 Jackson grapefruit (yellow grapefruit)
1 large fennel bulb with fennel fronds
1 small avocado
2 tablespoons of toasted pistachios
2 tablespoons roughly chopped mint



2 tablespoons of orange juice
1 teaspoon orange zest
⅓ cup olive oil
½ tablespoon white wine vinegar
½ teaspoon of honey
Salt to taste




1 Peel all the oranges and grapefruits, aside from one naval orange.
2 Slice the oranges and grapefruits horizontally, leaving you with thins round slices of citrus.
3 Layer the circles of citrus on a flat serving dish, scattering the oranges and grapefruits among each other varying the flavours and colours.
4 Cut the stems off the fennel, leaving you with the fennel bulb. Pick the fronds off the stems and set aside. Wash the fennel bulb well and cut in half length ways.
5 Using a mandolin or a very sharp knife slice both fennel bulb halves into thin slivers. Spread the fennel slices over and around the citrus, trying not to cover them completely as it masks there gorgeous sunrise colours.
6 In a small non-stick pan, lightly toast the pistachios for 5 minutes. Once cooled, sprinkle on top of the salad as a garnish.
7 Cut small slices of avocado and scatter around the top of the salad.



1 Wash the remaining orange well and using the fine holes on the grater, zest only the peel of the orange, not the bitter white membrane underneath. You only need 1 teaspoon of orange zest.
2 Slice the orange in half and squeeze some juice into a cup. You will need 2 tablespoons.
3 Combine all the ingredients needed for the dressing in a dish and beat with a fork until a creamy yellow consistency appears.
4 Pour the dressing over the salad only once it’s ready to be enjoyed.
5 Top it off with the fennel fronds as well as finely chopped mint.


Nourish yourself to the sunrise.

Cooked with love,
Sunrise by HM

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