Drizzled with a garlicy Mediterranean lemon dressing, this fresh fennel and orange salad is the perfect side to chicken, fish, or your protein of choice. Ready in just 10 minutes! If you've made my ladolemono dressing and have some already on hand, you can use it in place of the dressing here.
Assemble the salad. Add the spring mix (or other salad greens of your choice) to a large bowl. Add the chopped fennel and shallots. Lastly, add the navel orange and grapefruit.
Make the dressing. Combine 3 to 4 tablespoons of olive oil with the lemon juice, minced garlic, sumac, dried oregano, and some kosher salt and black pepper in a measuring jug and stir/whisk to combine.
Serve. Pour the dressing over the salad and gently toss to combine. Transfer to as serving bowl or platter to serve.
Make-ahead tips: Slice all the ingredients a day ahead. Store the citrus in one airtight container, and the shallot and fennel in another. Keep refrigerated. You can also make the dressing a day ahead and refrigerate it in a tightly covered mason jar. When you’re ready to serve the salad, all that is left to do is quickly assemble and dress it.
Leftovers and storage: This citrus salad is best eaten and finished immediately. But if you foresee leftovers, don’t dress the salad all at once, and instead dress individual servings. Store leftover salad in an airtight container for 2 days. Remaining dressing should be stored, covered, in the fridge for up to 5 days.