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On the Menu: Zesty Citrus Salad

With spring officially here tomorrow, Susan and I wanted to create something refreshing and delicious in the kitchen for all of you. This week we have a citrus salad that can easily be paired with any meal – salmon, chicken, you name it! I’m all about citrus these days, especially after being down in Arizona last week. This zesty salad is going to be made multiple times this week – the bonus is that it’s super easy!

Zesty Citrus Salad



1/2 an Orange 1/2 a Grapefruit 1 Blood Orange 1 cup Arugula 1/2 cup sliced Fennel 1 Tbsp Olive Oil 1 Tbsp Apple Cider Vinegar 2 tsp Balsamic Vinegar Fennel leaves to garnish



With a knife slice off all the skin of the orange, grapefruit and blood orange- being careful not to plunge into the juicy meat of the fruits. Then slice them thinly. On a bed of Arugula, layer down the fruits and Fennel. Mix together the oil and vinegars together first and then pour it over the salad. Garnish with the leaves of Fennel, sprinkle over salt and pepper to taste, and enjoy this delicious, light and cleansing salad!

Recipe & Food Prep by Susan Whang / Photography & Styling by Caitlin Flemming


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