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Avocado, Grapefruit and Fennel Salad Recipe

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3.8 from 12 reviews

A refreshing and vibrant Avocado, Grapefruit, and Fennel Salad featuring thinly sliced fennel, creamy avocado, juicy pink grapefruit segments, and delicate baby greens, all tossed in a zesty citrus dressing and topped with shaved Parmigiano-Reggiano cheese. Perfect as a light lunch or an elegant starter.

  • Total Time: 15 minutes
  • Yield: 2 servings

Ingredients

Salad

  • 1 fennel bulb, thinly sliced
  • 1 avocado, peeled and cut into chunks
  • 2 pink grapefruits, peeled and segmented
  • 2 handfuls lightweight greens such as pea shoots, baby spinach, or watercress
  • Shaved Parmigiano-Reggiano cheese, for topping

Citrus Dressing

  • ¼ cup fresh squeezed grapefruit juice
  • ¼ cup extra virgin olive oil
  • 2 tablespoons white balsamic vinegar
  • 1 tablespoon minced shallot
  • 1 teaspoon grainy brown mustard
  • ½ teaspoon kosher salt
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the dressing: Add the grapefruit juice, extra virgin olive oil, white balsamic vinegar, minced shallot, grainy brown mustard, kosher salt, and freshly ground black pepper to a jar with a fitted lid. Close the jar tightly and shake vigorously until the dressing is well combined and emulsified.
  2. Assemble the salad: In a large salad bowl, combine the thinly sliced fennel, peeled and chunked avocado, peeled and segmented pink grapefruits, and the lightweight greens such as pea shoots, baby spinach, or watercress. Gently toss them together to mix evenly.
  3. Dress the salad: Drizzle 3 to 4 tablespoons of the prepared citrus dressing over the salad. Season with additional salt and pepper to taste, then toss gently again to coat all the ingredients evenly with the dressing.
  4. Serve with cheese: Top the salad with shaved Parmigiano-Reggiano cheese pieces. Serve immediately to enjoy the fresh, bright flavors.

Notes

  • Use ripe but firm avocado to prevent it from becoming too mushy in the salad.
  • The citrus dressing can be made ahead and stored in the refrigerator for up to 3 days.
  • Choose pink grapefruits for a sweeter, less tart flavor compared to white grapefruit.
  • For a vegan alternative, omit the Parmigiano-Reggiano cheese or substitute with a plant-based cheese.
  • Lightly massage the fennel slices with a bit of salt for a few minutes to soften their texture if preferred.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Mediterranean
  • Diet: Low Fat

Find it online: https://avascooking.com/avocado-grapefruit-and-fennel-salad-recipe/