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Fennel, grapefruit and avocado salad recipe

Fennel, grapefruit and avocado salad recipe

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  • Recipes
  • Dish type
  • Salad
  • Vegetable salad
  • Avocado salad

A fresh and citrusy salad of fennel, red onions, hearts of palm, grapefruit and blue cheese tossed in a grapefruit vinaigrette.

1 person made this

IngredientsServes: 4

  • 1 grapefruit, peeled and sectioned
  • 1/2 red onion, thinly sliced
  • 1 bulb fennel, trimmed and thinly sliced
  • 400g hearts of palm, drained and sliced
  • 4 tablespoons extra-virgin olive oil
  • 4 tablespoons red wine vinegar
  • 1 teaspoon garlic powder
  • salt and pepper to taste
  • 225g romaine lettuce, torn
  • 40g crumbled blue cheese
  • 1 avocado - peeled, pitted and sliced

MethodPrep:25min ›Ready in:25min

  1. Place grapefruit slices and any leftover juices in a bowl. Stir in onion, fennel and hearts of palm, coating with the grapefruit juice. Pour mixture into another bowl, leaving a small amount of juice in the first bowl. Whisk together the olive oil, vinegar, salt, pepper and garlic powder in the original bowl. Toss lettuce with the vinaigrette.
  2. Divide lettuce onto 4 plates. Evenly distribute the grapefruit mixture on top of the lettuce and top with the blue cheese. Place avocado slices on each salad and serve.

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Reviews & ratingsAverage global rating:(9)

Reviews in English (6)

by Dianne

Wow, yum! What a crisp, flavorful, refreshing salad! It's so pretty with its pastel colors too. This salad was an adventure for me since I've never had fennel or hearts of palm before. Turns out I love both! I used a shallot instead of red onion because I like that it's more mild. Instead of peeling the grapefruit, I just cut it in half and scooped out the flesh with a spoon. The gorgonzola cheese goes well with all the ingredients and the vinaigrette was not bitter at all. I'm so glad I went out of my comfort zone to try this salad!-16 Aug 2010

by L

The most adventuresome dish I've prepared to date. For culinary creativity, Jennifer deserves an "A." Salad dressing could be halved.-12 Aug 2011

Roasted Fennel and Grapefruit Salad with Citrus Vinaigrette

This Roasted Fennel and Grapefruit Salad with avocado and pistachios and topped with a citrus vinaigrette is a taste sensation you don&rsquot want to miss! This salad is a great vegetarian or vegan main meal and works well as a side dish with fish or chicken.

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Pink grapefruit, shaved fennel and avocado salad

"This is a beautiful summer salad making the most of the season's fresh produce. The sweetness of the grapefruit is balanced by the more robust flavour of the toasted almonds and the creamy richness of avocado. Rich in antioxidants and full of good fats, protein and minerals, this salad will serve four for lunch or six as a side dish." Loveday Why, Wild & Good



Skill level


  • ½ cup almonds
  • 4 cups mixed mesclun salad leaves
  • 1 pink grapefruit
  • 1 large fennel bulb
  • 2 tbsp fennel fronds
  • 1 large avocado, thinly sliced
  • 3 tbsp avocado oil
  • juice of ½ lemon
  • 2 tsp Dijon mustard
  • salt and pepper

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Roughly chop the almonds and add them to a dry skillet pan on a high heat. Toast for a couple of minutes until they start to smell fragrant and set them aside to cool.

Place the salad leaves in a large serving bowl. Skin the grapefruit and remove the white pith and any seeds, chop fruit into small haphazard chunks and add to the bowl. Using a mandolin or potato peeler, finely shave the fennel bulb into the salad bowl. Mix the ingredients together and top with the avocado slices and almonds.

Whisk together the dressing ingredients and drizzle over the salad just before serving. Garnish with the leafy fronds of the fennel and enjoy.

Photography by Benito Martin. Food styling by Alice Storey. Prop styling by Lynsey Fryers. Food preparation by Alice Storey & Georgina Larby.

Loveday Why is a writer, cook, dancer and coach, offering nutritional and spiritual wellness services from Dunedin, New Zealand. On her blog, Wild & Good, she shares healthy recipes and simple tips for heart-led living.

Grapefruit Avocado & Fennel Salad

The combination of sweet licorice flavored fennel combined with juicy grapefruit and creamy avocado makes this salad a delicious side dish next to any meal.

This salad is everything except boring. It’s full of texture, interesting flavors, and has a crispy bite. Fennel is a vegetable that when eaten raw it has a licorice taste, which makes every bite interesting. It has a crunchy texture and sweet taste. If you prefer the salad more sweet you could also add orange to the salad but those pink pieces of grapefruit make this salad even prettier. Besides that this salad is extremely healthy and can really boost your energy thanks to the magical powers of grapefruit and the health benefits of fennel.

Health benefits fennel

Fennel can be eaten as a vegetable and a herb and it’s also a medicinal plant. Both the bulb and the seeds have a licorice-flavor. The seeds contain powerful essential oils but the whole plant offers many health benefits. The bulb offers lots of vitamin C. Both the bulb and the seeds contain manganese which benefits metabolism, cellular protection, blood sugar regulation. Fennel also contains calcium, potassium and magnesium. The most health benefits come from the amount of antioxidants fennel offers the body. Many studies have shown that people who follow an antioxidant rich diet suffer less from chronic diseases.

How to segment grapefruit

To get those beautiful grapefruit parts there’s a technique called segmenting. Using this technique will help you remove the membrane and pith. Follow the next steps to use the segments individually as whole pieces for the salad.

  1. Slice a bit from the top and the bottom of the grapefruit so you’ll have two flat edges that give you the opportunity to make the right cuts.
  2. Use the front of your knife and start slicing downwards from the top, following the curve of the fruit.
  3. Cut away all the skin and pith without removing any flesh.
  4. Gently slice between one of the segments and the connective membrane.

The dressing brings the salad together

The essence of a great salad is simplicity. This salad is light, clean, fresh, made with only 4 ingredients that bring out the best in one another. The dressing for example brings this whole salad together in its best way. It’s made of fresh grapefruit juice, olive oil, white vinegar, shallot, grainy brown mustard, sea salt and fresh ground pepper. If you make a bit more you can keep this dressing in a jar for a few weeks in the fridge.

Shaved Fennel, Grapefruit, and Arugula Salad with Avocado Oil Vinaigrette

To make croutons: Preheat oven to 375°. Trim crust off bread, and cut slices into 1/2-inch cubes. In a medium bowl, combine bread cubes, 3 tablespoons avocado oil, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Toss well and place on a rimmed baking sheet. Bake 4 minutes, then turn cubes over with a spatula and continue baking until golden brown (4 to 7 minutes longer). Remove from oven and allow to cool.

To make vinaigrette: Put lemon juice in a small bowl. Slowly whisk in remaining avocado oil until blended. Season with salt and pepper to taste.

To make salad: Using a mandoline or a vegetable peeler, shave fennel into very thin slices. In a large bowl, combine fennel, grapefruit, arugula, croutons, and vinaigrette. Toss gently and season with salt and pepper if desired.


  • 1 ruby red grapefruit
  • 1⁄2 cup extra-virgin olive oil
  • 1 large shallot, finely diced (about 1⁄4 cup)
  • 1 Tbs. fresh lime juice more as needed
  • 3⁄4 tsp. kosher salt
  • 1⁄2 tsp. fennel seeds, lightly chopped
  • 1⁄4 tsp. freshly ground black pepper
  • 3⁄4 lb. jumbo shrimp (21 to 25 per lb.),peeled and deveined
  • 1 large head Boston lettuce, washed and torn into large bite-size pieces (about 3 cups)
  • 1 cup mâche sprigs
  • 1⁄2 small bulb fresh fennel, cored and very thinly sliced or shaved on a mandoline (about 1 cup)
  • 1⁄2 cup loosely packed fresh cilantro leaves
  • 1 medium-size ripe Hass avocado
  • 3 oz. feta, crumbled (about 1⁄2 cup) optional

1/3 cup fresh grapefruit juice
¼ cup fresh lemon juice
3 tablespoons olive oil
2 tablespoons honey
1 tablespoon minced shallot
1 teaspoon grated lemon peel (lemon zest)
1 teaspoon grated grapefruit peel (grapefruit zest)
1 teaspoon minced fresh ginger root
1 teaspoon dry mustard
1 teaspoon sesame oil

2 large pink grapefruit, peel and white pith removed
1 pound fennel bulbs, trimmed and sliced paper thin
2 large avocados, halved, pitted, and sliced
2 cups mixed greens

Remove the zest from one grapefruit. Use a sharp knife to cut away the peel completely, then use a paring knife to cut between the membranes to remove the fruit. Squeeze leftover juice into a separate bowl, then measure out 1/3 cup of the juice.

Whisk the first 10 ingredients together in a large bowl. Season with salt and pepper.

Spread the greens on a large platter. Arrange fennel slices over the greens. Arrange grapefruit segments and avocado over the fennel. Drizzle salad dressing over the salad.
In this calorie-slashing collection, The Bikini Chef ® Susan Irby offers recipes for switching up ingredients that keep calories to a minimum. Complete with serving-size suggestions and “Skinny Secret” shortcuts to trim calories in little ways, here you’ll get expertly crafted recipes that include offerings for every meal of the day!

Grapefruit and Fennel Salad

Everyone is declaring that summer is over. But I'm not hearing it. My birthday always falls on Labor Day weekend. Each year, after the leisurely weekend is over, there is a palpable difference in the air. While the warm temperatures sometimes linger through the end of September, it always feels like everyone has bid farewell to the summer state of mind.

To me, summer is being outdoors and enjoying every minute of it. Spending the day walking around the city, or going for a bike ride, or laying in the sun at the park. For maximum enjoyment of the best season of the year, I firmly believe that food should be kept simple and light. When you pop back into the house, sweaty and hungry, there should be a bowl of something delicious at arm's length in the fridge, making it easier for you to get back outside.

A summer salad is the answer to days like these. Some fresh-from-the-market vegetables, tart bites of fruit, maybe some greens or maybe not, all roughly mixed together with a simple approach to dressing. Eat it straight from the bowl and head back out the door.

Don't fear the fennel. Its strong, aromatic presence is subdued by the bite of the citrus and the creamy avocado. As unlikely a match as these ingredients may seem, it all just works. Eat first, ask questions later. Be sure to wash the fennel thoroughly after chopping it. Dirt has a tendency to weasel its way deep into the layers.

Thin curls of onion add another layer of texture to the salad. They're not too small to get lost in the mix and not to large to overpower any of the other flavors. Every other bite or so, you'll get a subtle, sweet crunch.

If you haven't ever tasted avocado and grapefruit in the same bite, you're in for a treat. The flavors don't make sense and neither do the textures, yet they combine in a delicious symphony of mouthwatering. It's important to use a ruby red grapefruit -- it's just bitter enough without having too much bite.

I'll admit it. I'm stubbornly clinging to every moment of warm sunlight we have left, every jacket-less day, and any chance I get to wear a skirt. I'm refusing to notice the hint of crispness and the cooler nights. There's just something so bittersweet about September. It's a month of the most ideal weather, happy birthdays [mine, my mom's, my best friend's, and Clark's grandma's], and lots and lots of good memories. But it signals the end of my favorite season and the promise of colder months ahead. One last summer salad seemed like the perfect send-off.

On a lighter note -- it just so happens that this salad is a nutritional champ. Between the fennel and grapefruit, there is more than 100 grams of Vitamin C. The combination of fruits and veggies offers an impressive balance of fiber and protein, meaning you'll feel full and energized -- ready for more summer fun-having. And the best part? Half of entire salad totals out to less than 150 calories.

Avocado, Fennel, and Citrus Salad

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Avocado and grapefruit are a common salad combination in Spain and France. Here, they’re paired with shaved fennel and pea sprouts for crunch.


  • 1 orange
  • 1 ruby red or oro blanco grapefruit
  • 3 Tbs. red wine vinegar
  • 2 tsp. fennel seeds, crushed
  • 1/4 tsp. salt
  • 3 Tbs. avocado oil or olive oil
  • 2 large avocados, peeled, halved, and pitted
  • 1 fennel bulb, halved and thinly sliced
  • 1 cup pea sprouts
  • 2 Tbs. finely chopped shallots


1. Grate 1/4 tsp. zest from orange set aside. Peel orange and grapefruit remove pith. Using small, sharp knife and working over bowl to catch juice, cut between membranes of fruit to release segments.

2. Whisk together vinegar, fennel seeds, salt, reserved 1/4 tsp. orange zest, and 1 Tbs. juice from orange and grapefruit in small bowl. Gradually whisk in oil. Season with salt and pepper.

3. Place 1 avocado half on each of 4 plates. Drizzle 1 tsp. dressing over each. Toss sliced fennel, sprouts, and shallots with enough remaining dressing to coat. Spoon fennel mixture atop avocado halves, mounding and overflowing slightly. Arrange reserved grapefruit and orange segments around avocados. Drizzle more of remaining dressing over orange and grapefruit segments.

Im PECK able eats

With the holidays behind us, we feel guilty about our episodes of gluttony. Though it may not last more than a week or two, we make New Years resolutions to exercise more and eat better. The gyms are packed and there’s that buzz about kale, quinoa, chia, and other healthy super foods. Since grapefruit is said to have properties that help reduce belly fat and we have all heard about the health benefits of avocado, I present you with this light Grapefruit, Avocado, and Fennel salad. A salad reminiscent of summer yet perfect for your post-holiday health kick, no matter how short it is.

You may be thinking that this healthy salad seems too modern to have any connection to my grandmother and the early American foodies. However, I actually found this recipe, in it’s most basic form (no fennel), in “The James Beard Cookbook,” by James Beard. I’m not sure of its history before his cookbook but to me, this qualifies grapefruit and avocado salad as a classic.

I made just a few modifications to the original recipe. I added fennel, which provides a crispy crunch and a licorice flavor gives the salad a light freshness. You can pick whichever vinaigrette you prefer but I opted from a lemon one made with fresh lemon juice and olive oil (which also helps preserve the color of the avocado). Want an extra kick? Try adding a little onion and chili flakes. All of your sweet, savory, and spicy bases are then covered.

Another fun and surprising aspect of this super simple salad is its seasonality. Yes, it’s somewhat seasonal. It may look like a summer salad that’s perfect for a hot day (which it can be), but grapefruit will be at its peak soon – making it cheaper, sweeter, and juicier than it is the rest of the year. So pick your favorite, white or ruby red, and whip up this light refreshing salad for lunch. With the superbowl right around the corner, the return of your favorite greasy appetizers will come sooner than you think.

Watch the video: Green Kitchen by Madame Ginger. Επεισόδιο 38. Madame Ginger. OPEN TV