Avocado Grapefruit and Fennel Salad Recipe

Introduction

This Avocado Grapefruit and Fennel Salad is a refreshing blend of creamy avocado, tart grapefruit, and crisp fennel. Perfect for a light lunch or a vibrant side dish, it features a zesty citrus dressing that brings all the flavors together beautifully.

Ingredients

• ½ 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 the 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. Step 1: In a large salad bowl, combine the thinly sliced fennel, avocado chunks, grapefruit segments, and your choice of lightweight greens.
2. Step 2: Drizzle 3 to 4 tablespoons of the citrus dressing over the salad. Season with salt and freshly ground black pepper to taste, then gently toss to combine.
3. Step 3: Top the salad with shaved Parmigiano-Reggiano cheese before serving.
4. Step 4: To prepare the dressing, add grapefruit juice, olive oil, white balsamic vinegar, minced shallot, grainy brown mustard, kosher salt, and freshly ground black pepper to a jar with a fitted lid. Secure the lid and shake well until the dressing is emulsified.

Tips & Variations

• Use blood orange segments instead of grapefruit for a sweeter, more vibrant variation.
• Swap Parmigiano-Reggiano for a tangy feta cheese to add a creamy contrast.
• Chill the dressing before adding it to the salad for a refreshing crispness.

Storage

Store any leftover salad components separately in airtight containers in the refrigerator for up to 1 day to keep them fresh. The dressing can be kept refrigerated for up to 3 days. Assemble the salad just before serving to maintain its crisp textures. If reheating is desired, this salad is best served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

It’s best to prepare the salad ingredients and dressing separately and combine them just before serving. This helps preserve the fresh textures and flavors.

What greens work best in this salad?

Light greens such as pea shoots, baby spinach, watercress, or arugula complement the salad’s bright flavors without overpowering them.

Avocado Grapefruit and Fennel Salad Recipe

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4.9 from 114 reviews

A refreshing and vibrant Avocado Grapefruit and Fennel Salad featuring thinly sliced fennel, creamy avocado chunks, juicy pink grapefruit segments, and fresh lightweight greens, all tossed in a zesty citrus dressing and topped with shaved Parmigiano-Reggiano cheese. Perfect as a light lunch or a bright side dish.

• Author: Rico
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Mediterranean
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Salad

• ½ 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

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 Citrus Dressing: Add grapefruit juice, extra virgin olive oil, white balsamic vinegar, minced shallot, grainy brown mustard, kosher salt, and freshly ground black pepper into a jar with a fitted lid. Close the jar tightly and shake vigorously until the dressing is well emulsified.
2. Combine Salad Ingredients: In a large salad bowl, combine the thinly sliced fennel, avocado chunks, pink grapefruit segments, and lightweight greens such as pea shoots, baby spinach, or watercress.
3. Toss the Salad: Drizzle 3-4 tablespoons of the prepared citrus dressing over the salad ingredients. Gently toss to coat everything evenly, ensuring the flavors meld without bruising the delicate components.
4. Season and Serve: Taste the salad and adjust seasoning with additional salt and freshly ground black pepper if needed. Finally, top the salad with shaved Parmigiano-Reggiano cheese for a savory finish before serving.

Notes

• For best results, prepare the dressing just before tossing the salad to maintain freshness.
• If pink grapefruits are not available, you can substitute with red or white grapefruit, adjusting for sweetness.
• Use ripe, firm avocados to avoid mushiness in the salad.
• Lightweight greens such as pea shoots or watercress add a peppery note, but baby spinach works well for a milder flavor.
• This salad is best served immediately to preserve the texture of avocado and greens.

Keywords: avocado salad, grapefruit salad, fennel salad, citrus dressing, healthy salad, gluten free salad, Mediterranean salad, fresh greens