Citrus Salad

This citrus salad not only looks amazing, it is also very tasty and goes well with any Christmas meat 

Serves 8 Prepare 15 minutes

1 fennel bulb
2 blood oranges
2 oranges
1 pink grapefruit
2 mandarins
1 lime
6 sprigs thyme, plus extra
4 sprigs mint
¼ cup macadamia nuts, chopped
¼ cup olive oil
1 clove garlic, crushed
juice of one lemon
pinch of salt

Shave the fennel bulb using a mandoline or a knife. Arrange in a bed on a serving platter. Peel the citrus fruit and remove the pith. Slice the fruit crosswise and layer over the top of the fennel. Layer so you make the most of the beautiful colours of the different varieties of citrus. Sprinkle the thyme and mint leaves on top. Crush the macadamia nuts and sprinkle over the top.

To make a dressing, place the olive oil, crushed garlic, lemon juice, salt and a little extra chopped thyme in a jar with a lid. Shake until combined and drizzle over the salad right before serving.

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