Description
A bright, juicy, and crunchy salad that hits the sweet spot for a fresh meal, featuring creamy avocado, tart grapefruit, and crispy fennel.
Ingredients
Salad Ingredients
- 2 ripe avocados (Creamy but hold their shape.)
- 1 grapefruit (Pink or ruby red for best flavor.)
- 1 fennel bulb (Crunchy and slightly sweet.)
- 4 cups mixed greens (optional) (Arugula adds a nice peppery bite.)
Dressing Ingredients
- 3 tablespoons extra virgin olive oil
- 2 tablespoons grapefruit juice (From the segments you cut.)
- 1 tablespoon fresh lemon or lime juice
- to taste salt and black pepper
- 0.5 teaspoon honey (optional) (Add for sweetness if desired.)
Instructions
Preparation
- Cut the top and bottom off the grapefruit so it sits flat. Slice off the peel and white pith. Cut between the membranes to release clean segments over a bowl to capture the juice.
- Cut the fennel bulb in half, remove the tough core, and slice thinly. Toss fennel with a pinch of salt and a squeeze of citrus to soften slightly.
- Slice avocados into cubes or wedges. It’s best to do this last to keep them fresh and green.
- In a small bowl, whisk together olive oil, grapefruit juice, lemon or lime juice, salt, and pepper. If you prefer it sweeter, add honey.
Assembly
- Layer the mixed greens (if using), fennel, grapefruit, and avocado in a bowl. Drizzle with dressing and gently toss to combine.
Notes
For a variated flavor, you can add fresh dill or mint, thin red onion, toasted pistachios, or crumbled feta. Store leftovers properly, consuming within 24 hours if dressed.
- Prep Time: 15 minutes
- Category: dinner, Lunch, Salad, Side Dish
- Cuisine: Healthy, Mediterranean