Spring Grapefruit & Fennel Salad (Edit recipe)

A refreshing offering that will brighten up your taste buds! Totally customizable depending on your favorite greens as well as toppings. I will say that grapefruit supremes and fennel are such a lovely pairing, so for sure give that a try. Costco started carrying organic sheep's milk feta, so that was a must here. The vinaigrette is a breeze to make and so light to pair with this salad. Use fresh squeezed grapefruit juice if you can, but in a pinch there are some great pink grapefruit juices out there that would also be lovely! Save those "fennel fronds" to sprinkle all over when ready to serve!

20 minutes

00 minute

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	502
Fat:	38 g
Carbohydrates:	20 g
Protein:	17 g
Cholesterol:	31 g
Sodium:	990 mg
Fiber:	3 g
Sugars:	8 g
Calculated for total recipe.

by Back Porch Paleo

Serves: 2-4

Ingredients

grapefruit vinaigrette

.5 cup Grapefruit Juice, pink variety, roughy from 1 grapefruit, but can vary
1 tsp Dijon Mustard
.5 tsp Chives, fresh, finely diced
.25 tsp Redmond Real Salt
.25 tsp Sesame Seeds
.125 - .25 tsp Black Pepper, or to taste
.25 - .5 cup Avocado Oil

salad

1 whole Butter Lettuce, or greens of choice
1 - 2 whole Red Grapefruit, SUPREMES from 1-2 pink grapefruit, amount will vary depending on preference
.5 - .75 cup Fennel, typically a small bulb, thinly sliced - save some of the "fronds" to garnish!
.5 cup Radicchio, thinly sliced, optional
.5 cup white, raw Mushrooms, I love using BEECH in this salad
.5 - .75 cup Strawberries, cut in half, leaving greens on if desired

garnish

.5 cup Feta Cheese, crumbled, I like the "sheep milk" variety, optional
2 Tbsp Chives, fresh, finely sliced
1 - 2 Tbsp Roasted and Salted Pistachios

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Make the vinaigrette by adding the grapefruit juice, mustard, chives, salt, sesame seeds, black pepper and avocado oil to a large mason jar and shake to fully combine and emulsify. You can use equal parts juice/oil, totally your call here.
Assemble greens, on a platter and sprinkle with a bit of fine sea salt. Add, supremes, fennel, mushrooms and strawberries dispersed evenly around the greens. Sprinkle chives, feta and pistachios on top as desired. I also like to dice the fennel fronds a bit to sprinkle on top as well.
When ready to serve, shake dressing well to reincorporate then pour over the salad. You won’t need all of the dressing for this salad, so use the amount you desire then store the rest in the refrigerator for another use, for up to 4 days.

Notes

GARNISH: Here's the deal, I added what I wanted and thought would be delicious...and I was right, for me! If you want to sub in different toppings, please do. Beyond the tasty dressing (that is so light and refreshing ) the key ingredients for me are tasty greens, grapefruit supremes and fennel, beyond that, get creative and create your favorite combo!