Orange, fennel and hazelnut salad

This refreshing citrus and hazelnut salad from The Australian Women's Weekly's 'Eat Clean With Superfoods' cookbook is packed full of flavour and textures that'll complement any dinner spread perfectly.

  • 30 mins preparation
  • Serves 4
  • Print


Orange, fennel and hazelnut salad
  • 1 ruby grapefruit (400g)
  • 2 medium oranges (480g)
  • 3 baby fennel bulbs (390g), sliced thinly, fronds reserved
  • 1 red witlof (230g), leaves separated
  • 2 tablespoon skinless hazelnuts, roasted, chopped finely
  • 2 tablespoon baby fresh flat-leaf parsley
  • 2 tablespoon finely chopped fresh mint leaves
  • 1 fresh long red chilli, seeded, chopped finely
  • 1 1/2 tablespoon olive oil
  • 1 tablespoon white balsamic vinegar
  • 1/2 teaspoon fennel seeds, crushed finely


Orange, fennel and hazelnut salad
  • 1
    Use a small sharp knife to cut the top and bottom from grapefruit and oranges. Cut off the rind with the white pith, following the curve of the fruit. Hold grapefruit over a bowl to catch the juices, then cut down both sides of the white membrane to release each segment. Reserve juice; you need 1 tablespoon. Cut oranges into slices.
  • 2
    Arrange grapefruit, orange, sliced fennel and witlof on a serving plate. Scatter with hazelnuts, herbs and chilli.
  • 3
    Whisk oil, vinegar and fennel seeds into reserved juice; season to taste.
  • 4
    Serve salad drizzled with dressing and topped with reserved fennel fronds.


Use a mandoline or V-slicer to cut the fennel into wafer thin slices. Use a mixture of oranges and blood oranges when they are in season.

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