Name: Citrus, Fennel, and White Bean Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: Serves 2 as a Meal or 4 as a Side
Cuisine: Indian
Ingredients: ½ teaspoon coriander seeds; 1 teaspoon date syrup or desired sweetener, optional; 1 grapefruit, peeled and segmented; 2 oranges, such as navel or Cara Cara, peeled and segmented; ½ teaspoon fennel seeds; 1 small fennel bulb (about 1 cup/85 g), sliced paper thin; One 15-ounce (425 g) can white beans, such as cannellini or great northern, drained and rinsed; Fennel fronds; Freshly chopped mint; Pinch of flaky salt, to taste; 2 teaspoons extra virgin olive oil; Juice of ¼ lime (1 to 2 teaspoons), or to taste

Preparation info

Serves
2
as a Meal

Difficulty
Easy
Ready in
15 min

Appears in

Plant-Based India

By Sheil Shukla

Published 2022

About

Having lived in the Midwest my entire life, I am certainly not a stranger to frigid and dark winters. This salad is designed to uplift and rejuvenate during the coldest of months, which also happens to be when citrus fruits are in season and in their most luscious state. I like to think of it as an ode to citrus and fennel. The recipe features the whole fennel plant, from seed to bulb to frond, and marries it with vibrant citrus.