Blood orange and fennel salad with fresh ginger vinaigrette

This salad is perfect for a spring detox, I don’t know about you but I always feel like cleansing come this time of year.

And not just the body, but everything- the cobwebs and dust bunnies nesting in all corners of the house. The more intensely tangled cobwebs of the mind are trickier to clean out.

This week I opted out of social media, yep, a whole week without crackbook, I wish that wasn’t such a grand accomplishment. It was necessary, the reset, the relenquishment of my attachment to distraction. Multitasking is the absolute best way to accomplish nothing. I always learn this the hard way, for some reason the drive to multitask is hard wired in my brain. Along with the rise of childhood ADD/ADHD there’s also been a significant increase in adult ADD. I blame the endless distractions, the little red notifications that release happy hormones in our brains, the glorification of busy, the emphasis on multitasking supposedly being the key to efficiency. But I also blame myself, because I know better, yet sometimes I still ignore that little voice.

Lesson of the week: just let it go and focus. Focus is the path to success, all those distractions, all the wayward worrisome thoughts, they’re useless.

Blood orange and fennel salad with fresh ginger vinaigrette

A note on this recipe, it’s incredibly simple and fresh. The ginger gives a spicy warming feel to the fresh lingering taste of anise from the fennel. Fennel haters aka J actually greatly enjoyed this pairing. The burst of sweet citrus really goes a long way in bringing everything together. Don’t skip the red onion either, it really adds a necessary intensity.


Blood Orange and Fennel Salad with Fresh Ginger Vinaigrette
Prep time: 
Total time: 
Serves: 4
  • 1 large fennel bulb, remove fronds and set aside for garnish, slice finely using a mandolin
  • 1 blood orange, cut into small segments
  • ½ cucumber, finely sliced
  • ½ a small red onion, finely sliced
  • 2 Tbs extra virgin olive oil
  • 1 Tbs apple cider vinegar
  • 1 inch piece of peeled ginger, grated
  • ½ tsp sea salt
  1. Place fennel, oranges, cucumber and red onion in a large bowl.
  2. In a small bowl combine olive oil, vinegar, ginger and salt, pour over veggies and gently toss until covered.
  3. Serve immediately, makes 2 light meals or 4 sides


Blood orange and fennel salad with fresh ginger vinaigrette

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