This low carb citrus salad is so simple and balanced, making it the perfect option for a quick lunch. The fennel pairs perfectly with the grapefruit, mango, avocado and lime juice. If you’ve never cooked with Fennel, check out my post on Fennel – Enjoy it raw or cooked.
As I mention in my post on fennel, you’ll want to be sure to slice it thinly. I prepared mine using a sharp knife, but a Mandolin is an easy way to ensure you get slices that are thin and consistent.
Add grilled chicken breast or salmon and call it dinner!
A light and fruity low carb salad. The flavor combination balances out any bitterness from the arugula and makes for a delicious side salad. The fennel pairs perfectly with grapefruit, mango, avocado and lime juice.
4cupsbaby spinach leaves
2cupsbaby arugula leaves
1mangopeeled and chopped
1bulb and fronds fennelthinly sliced
1tbspapple cider vinegar
Using a large bowl, combine the washed baby spinach and arugula.
Add the cucumber, fennel, mango, scallions, avocado to the bowl of arugula and spinach. Toss to combine.
Combine the vinegar and lime juice and pour over the salad mixture and toss.
Arrange the salad onto individual salad plates or bowls. Top each salad with two slices of grapefruit and sprinkle with fennel fronds.
Salt and pepper to taste.
Low Carb Citrus Salad
Amount Per Serving
Calories 74Calories from Fat 27
% Daily Value*
Saturated Fat 1g6%
Vitamin A 2553IU51%
Vitamin C 30mg36%
* Percent Daily Values are based on a 2000 calorie diet.