Contemporary Indian Easy

Citrus, Fennel, and White Bean Salad

Name: Citrus, Fennel, and White Bean Salad
Prep time: PT15MINUTES
Total time: PT15MINUTES
Yield: 4 servings
Cuisine: Contemporary Indian
Ingredients: 1/2 tsp coriander seeds; 1/2 tsp fennel seeds; 1 small fennel bulb (sliced paper thin, about 1 cup); 15 oz white beans (drained and rinsed; cannellini or great northern); 1 grapefruit (peeled and segmented); 2 oranges (peeled and segmented; navel or Cara Cara); 1 to 2 tsp lime juice (freshly squeezed); 2 tsp extra virgin olive oil; 1 tsp date syrup (optional); 1 pinch flaky salt (to taste); 1 handful fennel fronds (for garnish); 1 tbsp fresh mint (chopped, for garnish)

Vibrant winter citrus salad with toasted spices and creamy white beans

indianvegangluten-freequicklunchsaladdairy-free

— (0 ratings)

⏱️ 15 minutes Total Time

🍽️ 4 Serves

165 Calories

5g Protein

28g Carbs

4g Fat

Why This Recipe Works

This bright winter salad relies on the synergy of citrus and the entire fennel plant—from toasted seeds to shaved bulb and leafy fronds. It is a refreshing, nutrient-dense plate that balances the creaminess of white beans with sharp, acidic fruit.

Instructions

Toast the coriander and fennel seeds in a small dry pan over medium heat until fragrant and lightly browned, about 2 minutes. Cool slightly, then crush gently in a mortar and pestle—keep some seeds whole for texture.

Arrange the sliced fennel bulb in a thin layer on a serving platter. Layer the white beans and segmented grapefruit and orange over the top.

Drizzle the lime juice, olive oil, and date syrup over the assembly. Finish with the crushed seeds, a pinch of flaky salt, and a generous scattering of fennel fronds and chopped mint. Serve immediately while the citrus is cold and the seeds are aromatic.