🍽️ FittestMe.aiFoodsNutrients

Grapefruit and fennel salad Recipe

Mediterranean · Side dish · 15 min total

A refreshing winter salad combining sweet-tart grapefruit with crunchy fennel, finished with a light citrus vinaigrette.

Ingredients

• 2 large grapefruits (pink or ruby red)
• 1 medium fennel bulb
• 1/4 small red onion, thinly sliced
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon honey or agave syrup
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 tablespoons fresh mint leaves, torn (optional)

Instructions

1. Using a sharp knife, cut off the top and bottom of each grapefruit. Stand upright and slice off the peel and white pith in strips, following the curve of the fruit. Hold the peeled grapefruit over a bowl and cut between the membranes to release the segments. Squeeze the remaining membranes to extract juice; reserve 1 tablespoon of juice for the dressing.
2. Trim the fennel bulb: cut off the stalks and fronds (reserve fronds for garnish if desired). Cut the bulb in half lengthwise, remove the core, and slice thinly crosswise (or use a mandoline).
3. In a small bowl, whisk together the reserved grapefruit juice, lemon juice, honey, salt, and pepper. Slowly whisk in the olive oil until emulsified.
4. Arrange the fennel slices, grapefruit segments, and red onion on a serving platter. Drizzle with the dressing. Garnish with fennel fronds and torn mint leaves if using. Serve immediately.

Tips

• Use a mandoline for paper-thin fennel slices.
• Can be prepared up to 2 hours ahead; keep refrigerated and dress just before serving.
• Add a handful of arugula for extra peppery flavor.

More about Grapefruit and fennel salad →

AI estimate may be inaccurate · Terms