Avocado, Grapefruit and Fennel Salad for a Refreshing Zest

This Avocado, Grapefruit and Fennel Salad is a refreshing salad bursting with flavor, perfect for warm weather.

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Prep Time 10

Total Time 10

Servings: 4 servings

Course: Salad

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

1 bulb Fennel Adds a crisp texture and mild anise flavor; use a mandolin for uniform slices.
2 large Avocado Provides creamy richness and healthy fats; ensure it's ripe for easy chunking.
1 large Pink Grapefruit Offers a tart and juicy element; peel and segment for best presentation.
2 cups Lightweight Greens (Pea Shoots, Baby Spinach, or Watercress) Contributes freshness and a delicate base; choose based on preference.
1/4 cup Parmegiano-Reggiano Cheese Adds a savory umami flavor when shaved on top; can substitute with another hard cheese.

For the Dressing

1/4 cup Fresh Squeezed Grapefruit Juice Base for the dressing, providing acidity; use freshly squeezed for best flavor.
1/4 cup Extra Virgin Olive Oil Adds richness and smoothness to balance the acidity.
2 tablespoons White Balsamic Vinegar Provides sweetness and depth; can substitute with apple cider vinegar.
1 tablespoon Minced Shallot Introduces a mild onion flavor; lightly sauté if a softer flavor is desired.
1 teaspoon Grainy Brown Mustard Adds a tangy note and thickness to the dressing; Dijon mustard can be substituted.
to taste Kosher Salt Essential for seasoning; adjust to taste.
to taste Freshly Ground Black Pepper Essential for seasoning; adjust to taste.

Equipment

Mandolin
Mixing bowl
Jar for Dressing

Method

Step-by-Step Instructions

Prepare the Fennel: Remove woody stalks from the fennel bulb, slice thinly using a mandolin, and save fronds for garnish.
Segment the Grapefruit: Peel and segment the pink grapefruit by slicing between membranes and discard large amounts of pith.
Prepare the Avocado: Cut ripe avocado in half, remove pit, scoop out flesh, and chop into chunky pieces.
Add the Greens: Incorporate lightweight greens into the bowl and toss gently to mix without losing crunch.
Make the Dressing: In a jar, combine grapefruit juice, olive oil, vinegar, shallots, and mustard; season with salt and pepper then shake well.
Dress the Salad: Drizzle dressing over salad, adjust seasoning if desired, and toss gently to coat.
Serve with Flair: Garnish with shaved Parmigiano-Reggiano and reserved fennel fronds; serve immediately.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 15gProtein: 4gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gCholesterol: 5mgSodium: 200mgPotassium: 620mgFiber: 7gSugar: 4gVitamin A: 400IUVitamin C: 70mgCalcium: 100mgIron: 1.5mg

Notes

Store any leftover salad in an airtight container in the refrigerator for up to 1 day. Keep the dressing separate until serving to maintain freshness.

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