I was browsing through a local grocery store when I saw them: a big basket full of bright green fava beans. This sight reminded me of spring, and along with it, the promise of renewal.


I came up with this dish to capture the energy, hope, and freshness that is spring. I enjoyed the crisp fennel, tender spinach, and juicy citrus fruits mixed with the hearty texture of the fava beans. Paired with a tangy citrus dressing, this salad is the perfect accompaniment to a freshly prepared sandwich, grilled fish, or a big bowl of soup with some toasted bread.

Fava Bean, Fennel, Spinach & Citrus Salad
Serves 2
A light and refreshing salad, perfect for spring time.
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  1. 1 lb fresh fava beans, beans removed from the pod
  2. 2 handfuls of spinach leaves, washed and dried
  3. 1/4 fennel bulb, thinly sliced
  4. 1 large grapefruit
  5. 1 large navel orange
  6. A few sprigs of dill to garnish
  7. 1 tsp minced shallot
  8. 1/4 tsp salt
  9. 1/2 tsp Dijon mustard
  10. 1 tbsp extra virgin olive oil
  1. Bring 2 cups of water to a boil in a small pot. Once boiling, add in the shelled fava beans and boil for 1-2 minutes. Drain and cool the beans in a bowl of cold water. Peel off the waxy skins of the fava beans and reserve.
  2. Remove the segments from the orange and grapefruit and reserve. Give the remaining membrane a good squeeze to extract about 1 tbsp each of the grapefruit and orange juices.
  3. In a large bowl, mix together the citrus juices, salt, Dijon mustard, minced shallot, and slowly stream in the olive oil.
  4. Toss the spinach leaves, fennel, and fava beans in the dressing. Garnish with grapefruit, orange, and dill.
  1. Can't find fresh fava beans? Check if they're available frozen. English peas and edamame are good substitutes.
Mindful Nutrition

Fava Bean, Fennel, Spinach & Citrus Salad
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