Arugula with Grapefruit, Avocado and Shaved Fennel

This salad combines a few of my seasonal favorites on one plate. I love this for a light lunch or as an accompaniment to fish.

  • 6 cups arugula
  • 2 medium ruby red grapefruit, sectioned
  • 1 medium bulb fennel, trimmed and shaved
  • 1 ripe avocado, sliced into quarters
  • Everyday Vinaigrette
  • Sea Salt
  • Freshly ground black pepper
  • To remove the grapefruit sections, slice the top and bottom off the grapefruit with a sharp knife, then slice the remaining peel away until the grapefruit looks like this. Place the knife between the edge of the membrane and the fruit and slice until the sections are loosened. Place grapefruit sections in a bowl. Once you have removed all the sections, squeeze the remaining membranes over the bowl to release the rest of the juices.
  • Divide the arugula evenly over 4 salad plates.┬áTop each plate with 1/4 of the grapefruit sections and juice, 1/4 of the avocado, 1/4 of the fennel shavings, a few teaspoons of vinaigrette, a generous sprinkle of sea salt and a few cranks of black pepper. Serve.
  • Quick Tips
  • 1. To shave the fennel, I like to use a vegetable peeler across the top (cross section) of the top end. First cut off the fronds, then begin shaving the bulb from the top.
  • 2. Since avocado quickly turns brown after being cut, you can squeeze a bit of lemon juice or drizzle a little dressing on it immediately after cutting. In a perfect world, I try to cut the avocado just before serving but sometimes that just isn’t possible.

Preparation time: 15 minute(s)

Number of servings (yield): 4

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