Summer Citrus Salad
Prep time: 
Total time: 
Serves: 8
  • 1 fennel bulb
  • 2 blood oranges
  • 2 oranges
  • 1 pink grapefruit
  • 2 mandarins
  • 1 lime
  • 6 sprigs of thyme
  • 4 springs of mint
  • ¼ cup olive oil
  • 1 clove garlic, crushed
  • Juice of one lemon
  • Pinch of salt
  • ¼ cup macadamia nuts, chopped
  1. Shave the fennel bulb using a mandolin or if you don’t have a mandolin then by hand with a sharp knife. Place the shaved fennel on a large serving platter as a base.
  2. Peel all of the citrus fruit and remove the white pith.
  3. Slice the fruit across ways and layer carefully over the top of the fennel. Layer in a way that you make the most of the beautiful colours of all the different varieties of citrus.
  4. Sprinkle the thyme and mint leaves on top of the salad.
  5. Crush the macadamia nuts and sprinkle over the top of the salad.
  6. To make the dressing, in a jar with a lid place the crushed garlic, lemon juice, a little chopped thyme and olive oil.
  7. Shake until combined and drizzle over the salad right before serving.
Recipe by Real Food Pledge at