Grapefruit, Fennel and Avocado Salad Recipe
A simple, refreshing salad with bright zesty flavors. Juicy grapefruit and crunchy shaved fennel are arranged overtop a bed of vibrant butter lettuce with slices of avocado and a fragrant citrus dressing.
How to Make the Best Grapefruit, Fennel and Avocado Salad
This Grapefruit, Fennel and Avocado Salad is the perfect balance of bright, refreshing flavors and satisfying textures. The combination of juicy grapefruit segments, crisp shaved fennel, and creamy avocado creates a dish that’s as beautiful to look at as it is delicious to eat. It’s an ideal starter for dinner parties or a light, healthy lunch on its own.
The homemade citrus dressing brings everything together with its zesty orange and lime notes, balanced by a touch of honey and the savory depth of finely chopped shallot. The dressing is light enough to let the fresh ingredients shine while adding that extra layer of flavor that makes this salad truly special.
For the best results, use a mandolin to get those paper-thin fennel slices—the texture difference is remarkable. Top with toasted pistachios for a pop of color and a satisfying crunch that elevates this simple salad into something extraordinary.
Grapefruit, Fennel and Avocado Salad
A simple, refreshing salad with bright zesty flavors. Juicy grapefruit and crunchy shaved fennel are arranged overtop a bed of vibrant butter lettuce with slices of avocado and a fragrant citrus dressing.
Ingredients
Salad
Citrus Dressing
Instructions
Prepare the Salad
- Arrange the torn butter lettuce leaves on a large platter or in a wide wooden bowl.
- Top with thinly shaved fennel (use a mandolin if possible), grapefruit segments, red onion, and avocado slices.
Make the Dressing
- Mix all dressing ingredients together in a small bowl.
- Spoon dressing over the salad right before serving. You may not need to use all the dressing, depending on how big your butter lettuce is.
- Give a gentle toss and garnish with toasted pistachios.
Notes
- To segment a grapefruit, cut off the top and bottom, then slice away the peel and pith following the curve of the fruit. Cut between the membranes to release individual segments.
- Soak the red onion slices in cold water for 10 minutes to mellow their sharpness.
- You can substitute pistachios with other nuts or seeds like sliced almonds or pumpkin seeds.
