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Avocado, Grapefruit and Fennel Salad Recipe

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3.9 from 54 reviews

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

  • Total Time: 15 minutes
  • Yield: 4 servings

Ingredients

Salad

  • 1 fennel bulb, thinly sliced (woody stalks discarded, feathery fronds reserved for garnish)
  • 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 Salad Ingredients: Thinly slice the fennel bulb, discarding the woody stalks, and reserve the feathery fronds for garnish. Peel and cut the avocado into chunks. Peel and segment the pink grapefruits carefully to avoid bitterness.
  2. Mix the Salad: In a large salad bowl, combine the thinly sliced fennel, avocado chunks, grapefruit segments, and lightweight greens such as pea shoots, baby spinach, or watercress.
  3. Make 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 all ingredients are emulsified and the dressing is well combined.
  4. Toss the Salad: Drizzle 3-4 tablespoons of the freshly made citrus dressing over the salad ingredients. Gently toss to coat everything evenly without bruising the delicate avocado and greens.
  5. Season and Garnish: Adjust the seasoning with additional salt and pepper if needed. Top the salad with shaved Parmigiano-Reggiano and garnish with reserved fennel fronds before serving.

Notes

  • For best flavor, use ripe but firm avocados to prevent mushiness.
  • Removing the membrane from grapefruit segments helps reduce bitterness.
  • The dressing can be prepared ahead and stored in the refrigerator for up to 2 days; shake well before using.
  • This salad is best served immediately to maintain the freshness and texture of the ingredients.
  • Substitute Parmesan with Pecorino Romano or a similar hard cheese if desired.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Mediterranean
  • Diet: Gluten Free

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