Avocado, Grapefruit and Fennel Salad
User Reviews
4.8
-
Cuisine
American, Vegetarian
Avocado, Grapefruit and Fennel Salad
Description
This salad layers thinly sliced fennel bulb, ripe avocado cut into chunks, and peeled pink grapefruit segments with fresh pea shoots or similar delicate greens. The citrus dressing, made by shaking grapefruit juice, extra virgin olive oil, white balsamic vinegar, shallot, grainy brown mustard, kosher salt, and black pepper, is drizzled over the salad to coat the ingredients evenly. Topping with shaved Parmesan cheese adds a salty and nutty dimension.
The fennel provides a crisp and slightly anise-like crunch, contrasting with the buttery avocado and the bright, juicy grapefruit. The greens add freshness, while the creamy Parmesan balances the tart citrus notes. The dressing ties all flavors together with a subtle sweet acidity and slight pungency from mustard and shallot.
This salad works well as a light appetizer or a side dish complementing seafood or grilled meats. It showcases a variety of textures and flavors suitable for warmer seasons or as a palate cleanser between rich courses.
Ingredients
- 1 fennel bulb , thinly sliced
- 1 avocado , peeled and cut into chunks
- 2 pink grapefruit peeled and segmented
- 2 pea shoots baby spinach, or watercress, handfuls, lightweight greens such as
- Parmesan Cheese shaved; Parmigiano-Reggiano
- Citrus Dressing
- For the Dressing
- ¼ cup grapefruit juice fresh squeezed
- ¼ cup extra virgin olive oil
- 2 tablespoons white balsamic vinegar
- 1 tablespoon shallot minced
- 1 teaspoon brown mustard grainy
- ½ teaspoon kosher salt
- ground black pepper freshly ground
Instructions
- Combine the fennel, avocado, grapefruits and greens in a large salad bowl. Drizzle with 3-4 tablespoons of the citrus dressing and season with the salt and pepper. Adjust seasoning and top with the shaved pieces of the Parmesan.
- For the Dressing
- Add all of the ingredients to a jar with a fitted lid. Close the jar and shake well.
User Reviews
Overall Rating
4.8
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