Yellow Grapefruit, Avocado and Fennel Salad

“Colorful and zesty! I switched yellow grapefruit for pink. Pomelos are a good substitute, too! Prepare the salad dressing at least an hour in advance to allow the ingredients to marinate. From Bon Appetit November 1997.”
READY IN:
1hr 10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare dressing by combining ingredients in a non-reactive bowl. Season with salt and pepper and set aside to marinate.
  2. Cut the grapefruit up into bite-size segments and remove seeds. In a bowl, gently toss the arugula and romaine lettuce together.
  3. After cutting up the avocado, drizzle the slices with orange or lemon juice to halt browning.
  4. On individual salad plates, divide the greens.
  5. Arrange the grapefruit segments, avocado and fennel slices equally among each salad plate.
  6. Lightly drizzle each serving with salad dressing. Garnish with a little bit of freshly ground black pepper.
  7. Serve the remaining salad dressing on the side.

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