Yellow Grapefruit Avocado and Fennel Salad
Bright, refreshing, and bursting with vibrant flavors, this Yellow Grapefruit Avocado and Fennel Salad is a stunning addition to any meal. Juicy yellow grapefruit segments, creamy avocado slices, and crisp, paper-thin fennel come together over a bed of peppery arugula or mixed greens for a dish that's as visually striking as it is delicious. A zesty homemade dressing, made from freshly squeezed grapefruit juice, lemon juice, honey, and extra-virgin olive oil, ties the flavors together with the perfect balance of sweet and tangy. Finished with a sprinkle of fresh dill, this salad offers a delightful medley of textures and colors, making it an ideal appetizer, side dish, or light main course. Ready in just 20 minutes with no cooking required, this nutritious recipe is perfect for showcasing fresh, seasonal produce at its peak.
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Recipe Information
Ingredients
- 2 whole Yellow grapefruit
- 2 whole Avocado
- 1 whole Fennel bulb
- 3 tablespoons Extra-virgin olive oil
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Honey
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh dill
- 4 cups Arugula or mixed greens
Instructions
1. Begin by segmenting the yellow grapefruits. Slice off the top and bottom of each grapefruit, then use a sharp knife to carefully remove the peel and white pith. Working over a bowl to catch the juices, cut between the membranes to release the grapefruit segments. Set the segments aside and reserve the juice for the dressing.
2. Cut the avocados in half, remove the pits, and scoop the flesh out with a spoon. Slice the avocado into thin wedges and set aside.
3. Trim the fennel bulb, removing the stalks and any tough outer layers. Slice the bulb very thinly using a sharp knife or a mandoline. Set the fennel slices aside.
4. In a small bowl, whisk together the reserved grapefruit juice (about 2 tablespoons), olive oil, lemon juice, honey, salt, and black pepper to make the dressing.
5. Arrange the arugula or mixed greens on a large serving platter or individual plates. Top with the grapefruit segments, avocado wedges, and sliced fennel.
6. Drizzle the dressing evenly over the salad. Garnish with freshly chopped dill.
7. Serve immediately and enjoy this refreshing, citrusy salad!
Nutrition Facts
Calories |
1120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.1 g | 110% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1357 mg | 59% | |
| Total Carbohydrate | 93.6 g | 34% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 51.7 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 377 mg | 29% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 3502 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
