Northwest•healthy
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. Add thin slivers of red onion, if you like and slices of avocado. Spoon the fragrant citrus dressing over the top. Garnish with pistachios!
- Prep time
- 20 min
- Cook time
- 14 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 head butter lettuce, torn
- 1 medium fennel bulb, very thinly shaved or sliced on a mandolin
- 1 grapefruit, peeled and segmented (see notes)
- ¼ cup red onion, very thinly sliced ( soak in water for 10 minutes if you like)
- 1 ripe avocado- sliced
- ¼ cup toasted pistachios ( optional, sub other nut or seed)
- 1 orange, zest and its juice, about 1/2 cup
- 1 lime, zest and its juice, about 1/4 cup
- 1 tablespoon honey
- 1/4 cup olive oil
- 1/4 teaspoon kosher salt, mor to taste
- 1/4 teaspoon pepper
- 1 tablespoon shallot, very finely chopped
Instructions
- 1
Arrange the torn butter lettuce leaves on a large platter or in wide wooden bowl.
- 2
Top with thinly shaved fennel (use a mandolin if possible) grapefruit segments, red onion and avocado slices.
- 3
Mix dressing ingredients together in a small bowl.
- 4
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).
- 5
Give a gentle toss.