Winter Citrus Salad with Watercress, Fennel + Pistachios
Grapefruit and satsuma orange are tossed with watercress, fennel, pistachios, and a maple hemp seed vinaigrette. Serve with brunch, lunch, or dinner.
Servings 4
Ingredients
- 1 bunch watercress about 1 cup, rinsed and roughly chopped
- ½ grapefruit peeled and sliced horizontally into rings
- 1 satsuma orange peeled and sliced horizontally into rings (or sub with mandarin/tangerine.)
- ½ fennel bulb sliced thinly with mandolin (reserve some fronds for topping if desired)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon rice wine vinegar
- 1 tablespoon hemp seeds
- 1 teaspoon pure maple syrup
- Crushed pistachios for topping
Instructions
- Combine watercress, grapefruit, orange, and fennel in a large mixing bowl.
- Whisk together olive oil, vinegar, hemp, and maple and toss with salad.
- Transfer to serving dish and top with fennel fronds and pistachios.
- Serve immediately.