Fennel, Grapefruit, and Arugula Salad
A refreshing winter salad combines crisp fennel, peppery arugula, creamy avocado, and tart grapefruit for a bright and crunchy dish.
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Instructions
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Wash and thoroughly dry the arugula.
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Prepare the fennel: remove stalks (saving fronds), trim the tough root end, halve the bulb lengthwise, and slice it into thin strips.
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Segment the grapefruit, removing all peel, membrane, and pith, and collect all released juice for the dressing.
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Peel and thinly slice the avocado lengthwise.
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Thinly slice the dark green part of the scallion.
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Whisk the reserved grapefruit juice, olive oil, salt, and pepper to taste to create the dressing.
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Lightly toss the arugula and sliced scallion with the dressing, then divide the mixture evenly among 4 serving bowls or plates.
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Arrange the fennel slices, avocado segments, and grapefruit segments over or around each serving of arugula.
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Garnish each salad with finely chopped fennel fronds.