Tangelo and Fennel Salad

Tangelo and Fennel Salad

Spring has arrived, and we're thrilled to welcome new season Tangelos from Kaitaia at Huckleberry stores this week. These juicy delights will also take centre stage in our Organic Fruit & Veg box. Don't miss out on our refreshing Tangelo and Fennel salad recipe – a perfect harmony of sweet and tangy tangelos, crisp fennel, and crunchy almonds, all united by a zesty citrus dressing. Whether enjoyed on its own or paired with your favourite protein, enjoy the vibrancy and nutrition of this salad as spring's flavours come to life.


For the Salad:

  • 2-3 tangelos, peeled and segmented
  • 1 fennel bulb, thinly sliced (reserve some fronds for garnish)
  • 1/2 small red onion, thinly sliced
  • 1/4 cup almond slices, toasted
  • Fresh mint leaves, for garnish (optional)

For the Dressing:

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh tangelo juice (from the segmented tangelos)
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground black pepper, to taste


  1. Start by toasting the almond slices. Place them in a dry skillet over medium heat. Stir frequently until they turn golden brown and fragrant. This should take about 3-5 minutes. Remove from heat and set aside to cool.
  2. Prepare the tangelos by peeling and segmenting them. Be sure to remove any seeds and pith. Place the tangelo segments in a large salad bowl.
  3. Thinly slice the fennel bulb. You can use a sharp knife or a mandoline slicer for this. Reserve a few fennel fronds for garnish.
  4. Thinly slice the red onion. If the onion is too strong, you can soak the slices in cold water for a few minutes to mellow the flavour. Drain before using.
  5. Add the sliced fennel and red onion to the bowl with the tangelo segments.
  6. In a small bowl, whisk together the olive oil, tangelo juice, honey, Dijon mustard, salt, and pepper to create the dressing. Taste and adjust the seasoning if needed.
  7. Drizzle the dressing over the salad ingredients in the bowl.
  8. Toss the salad gently to coat all the ingredients with the dressing.
  9. Sprinkle the toasted almond slices over the salad for a delightful crunch and nutty flavour.
  10. Garnish the salad with reserved fennel fronds and fresh mint leaves (if desired) for a burst of color and additional freshness.
  11. Serve your Tangelo and Fennel Salad immediately as a refreshing side dish or a light and healthy lunch option.


More articles

What's In Your Organic Fruit & Veg Box? (11 & 13 September)
We're thrilled to introduce our Pick of the Week from Huckleberry's organic fruit and veg box: Biogro Certified Organic Perpetual Spinach, straight from the lush fields of Tāmaki Makaurau. Packed with vibrant green goodness and bursting with nutrients, this perpetual spinach is a true gem in the world of organic produce.
What's In Your Organic Fruit & Veg Box? (18 & 20 September)
Explore the latest addition to Huckleberry's Organic Fruit & Veg Box – our Pick of the Week: Organic Tangelos from Kaitaia! Bursting with flavour and nutrition, these tangelos are a delightful twist on traditional citrus fruits. Tangelos are a unique citrus hybrid, a cross between tangerines and grapefruits, resulting in a refreshingly sweet and slightly tart flavour profile.