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Citrus Fennel Spring Salad

This Citrus Fennel Spring Salad with a Creamy Orange Tahini dressing is packed full of fresh seasonal ingredients like crispy romaine, crunchy peppers and fennel – the ultimate spring and summertime salad.
Prep Time10 mins
Cook Time0 mins
Total Time10 mins
Course: Salad


  • 2 Heads Romaine lettuce, chopped
  • 1/2 large Engish cucumber, halved and thinly sliced
  • 1/2 bulb fennel sliced
  • 2 tbsp fronds (that’s the frilly/ lacy ends of the fennel)
  • 1 Aloha bell pepper thinly sliced
  • 5 radishes thinly sliced
  • 1 orange peeled and sliced
  • 2 green onions sliced

Orange Tahini Dressing

  • 1/2 cup Tahini
  • 1/4 cup Fresh orange juice
  • 2 tbsp Apple cider vinegar
  • 2 tbsp Water
  • 1 tbsp Grainy dijon mustard
  • 1/2 tbsp Pure maple syrup
  • 1/4 tsp Sea salt
  • 1/8 tsp Black pepper


  • In a large salad bowl, add the lettuce, cucumber, fennel, pepper, radish, orange, onions and fronds. Toss until well combined.
  • Make the Dressing: In a small bowl, add the tahini, orange juice, apple cider vinegar, water, mustard, maple syrup, salt and pepper. Whisk until well combined and creamy.
  • Pour about ½ the dressing on top of the salad, and toss until evenly coated.
  • Store the leftover salad in an airtight container in the refrigerator and consume by the next day. Store leftover dressing in a glass jar in the refrigerator for up to 3 days.