Avocado, Fennel, Grapefruit Salad Recipe

Looking for an easy Avocado, Fennel, Grapefruit Salad recipe? Learn how to make Avocado, Fennel, Grapefruit Salad using healthy ingredients.

Submitted by agrizas

Makes 4 servings

There is no need to have a bored palate during the winter months when the tomatoes of summer and tree fruits of fall have gone out of season. Here, two of winter?s greatest produce?grapefruit and fennel?are combined in a salad that will leave you satiated and your immune system happy. Both fennel and grapefruit are widely available throughout the year, but they are at their best from the late fall through the early spring. While grapefruit is more often associated with Vitamin C, fennel, too, is full of Vitamin C and fiber. Adding avocado, which balances the sweet fennel and tangy grapefruit with its creamy texture and rich taste, adds a bunch of fiber, healthy monounsaturated fats, and Vitamins C, K, and B.

Recipe Ingredients for Avocado, Fennel, Grapefruit Salad

1 fruit without skin and seeds Avocados
1 medium bulb raw Fennel
2 fruit (3-3/4" dia) Grapefruit
426 grams Organic Mesclun Blend
6 Teaspoon Juice
0.33 serving Natural Honey
1 tbsp chopped Shallots
2 tsp Classic Dijon Mustard
1 tbsp Extra Virgin Olive Oil
1/4 tsp Kosher Salt
0.13 tsp Pepper, Black

Recipe Directions for Avocado, Fennel, Grapefruit Salad

  1. Wash and dry the mixed greens and the fennel bulb.

  2. Cut both ends off the shallot. Run the knife along the length of the onion cutting through only the top layer of shallot. Peel off the outer layer and discard. Mince the rest of the shallot and place in a medium bowl.

  3. Cut the ends of both grapefruits exposing the flesh slightly. Peel the skin off the grapefruit. Using a sharp knife, cut off all of the white pith. Then cut into the grapefruit along each of the membranes to remove triangular segments of grapefruit. Squeeze the juice from the remains of the segmented grapefruit and add 2 Tbsp to the shallots.

  4. Cut the lemon in half. Over a fine mesh sieve placed in a bowl (to catch the seeds), use a fork to juice the lemon half (~2 Tbsp juice). Add to the dressing.

  5. Add the honey and Dijon mustard to the dressing and whisk to combine. Drizzle in the olive oil and whisk until combined. Season with salt and pepper to taste.

  6. Cut the avocado in half lengthwise by running a knife around the avocado and cutting down to the pit. Holding each half of the avocado, twist the avocado halves apart. Then tap the knife blade into the avocado pit and twist the knife to remove the pit. Use a spoon to gently work around the edges of each avocado half to remove the avocado whole. Then cut the avocado into thin slices and place them in the dressing so they do not brown.

  7. Remove about 1 Tbsp of the fronds from the fennels and tear them up. Then cut the green stalks from the white fennel bulb and cut off the bottom of the bulb. If the outer layer of the fennel bulb is browned or bruised, cut or peel off this layer and discard. Then, using a mandoline or very sharp knife, cut paper-thin slices of fennel crosswise.

  8. Place the greens down on a large serving plate. Then fan out the avocado slices. Intersperse the grapefruit segments between the avocado slices. Sprinkle the fennel around the plate, and then pour the dressing evenly over the salad. Garnish with the fennel fronds and serve.


Fruits, Tomatoes, First Course, Main Dish, Salads, Side Dish

Nutrition Facts
Serving Size 356.2g
Amount Per Serving
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrates
Dietary Fiber
Vitamin A 65% Vitamin C 90%
Calcium 9% Iron 8%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.


Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
88% confidence
  Good points
  • High in dietary fiber
  • Very high in vitamin A
  • Very high in vitamin C
  •   Bad points
  • High in sugar
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