Citrus salad with shaved fennel, celery, and cilantro-yogurt dressing

Tantalize your taste buds with a zesty citrus salad featuring shaved fennel, crisp celery, and a refreshing cilantro-yogurt dressing. Refreshing and vibrant flavors await!

Ingredients:

• 1 teaspoon whole coriander seeds
• 1/2 teaspoon whole cumin seeds
• 1 tablespoon minced garlic
• 1 teaspoon finely minced ginger
• 1 teaspoon Ruby Red grapefruit zest, plus 2 tablespoons juice
• 1 pinch chile powder
• 1/2 cup Greek yogurt
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon minced dill
• 1 tablespoon minced cilantro
• 1/4 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1 bulb fennel
• 6 stalks celery
• 1/2 shallot
• Sea salt, to taste
• 2 Ruby Red grapefruits
• 2 Cara Cara oranges
• 2 tablespoons cilantro leaves, plus more for garnish
• 1 tablespoon chopped dill, plus more for garnish
• 1 pinch ground coriander and cumin mixture
• 1/2 teaspoon black pepper

Instructions:

1. Begin by making the dressing. Heat a small sauté pan over medium heat and add the coriander and cumin. Toast them for about 45 seconds until they are slightly darkened and fragrant. Grind the toasted seeds into a fine powder using a mortar and pestle or a spice grinder.
2. In a small bowl, mix together the garlic, ginger, grapefruit zest, grapefruit juice, 1 1/2 teaspoons of the ground coriander and cumin mixture (save any extra for later), a pinch of chile powder, yogurt, and olive oil. Stir in minced herbs, and season with sea salt and pepper.
3. For the salad, remove fennel fronds and set them aside for garnish. Slice the core out of the fennel and use a mandoline to thinly shave it. Slice the celery diagonally and shave the shallot. Put these vegetables in a large bowl, sprinkle with sea salt, toss with a tablespoon of the yogurt dressing, and let sit while you prepare the fruit.
4. Peel the citrus, remove the pith with a downward motion, and separate the segments.
5. Combine the herbs with the shaved vegetables, add more dressing, adjust salt levels, and arrange on a serving platter. Place citrus wedges throughout and top with reserved fennel fronds, dill, cilantro, toasted spice mixture, and black pepper.
6. For the best taste and aroma, it's recommended to enjoy this salad immediately. If making ahead, keep the main elements separate until you are ready to serve.

Summary:

• Calories: 993 kcal
• Fat: 51 g
• Protein: 24 g
• Carbs: 129 g
• Potassium: 3103 mg
• Magnesium: 179 mg