Southeast Asian Citrus Salad
A zesty, vibrant salad bursting with citrusy sweetness, crisp fennel, and a hint of heat from red chili. Fresh pineapple adds a tropical twist, while Vietnamese mint elevates the flavors with its aromatic punch. Drizzled with olive oil and finished with delicate fennel fronds, this refreshing dish is the perfect balance of sweet, tangy, and spicy—ideal as a light side or a stand-alone summer delight.
Southeast Asian Citrus Salad
Servings: 2
A bright, refreshing salad with crisp fennel, juicy citrus, sweet pineapple, and a hint of chili heat. Perfect as a light side or a summery stand-alone dish!
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Ingredients
- 1 fennel bulb reserve the tops
- 1 orange segmented
- 1 mandarin segmented
- 1 blood orange segmented
- ¼ pineapple diced
- 1 tablespoon olive oil
- A pinch of salt
- 1 red chili finely sliced
Equipment Used
Instructions
- A handful of Vietnamese mint, roughly torn
- Thinly slice the fennel, reserving the delicate fronds for garnish. For an even texture, use a mandolin if available.
- Segment the orange, mandarin, and blood orange, removing any seeds and pith. Dice the pineapple into small, bite-sized pieces.
- In a large bowl, combine the fennel, Vietnamese mint, citrus segments, and pineapple.
- Drizzle with olive oil and season with a pinch of salt. Add the finely sliced chilli for a touch of heat.
- Gently toss the salad to ensure all the flavours are evenly distributed.
- Serve immediately as a light and vibrant side dish or enjoy on its own as a refreshing summer salad.
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