Avocado, Grapefruit and Fennel Salad
Slice the fennel extra thinly, discarding the woody stalks. Save the feathery fronds for garnish and use on top of the salad with the shaved Parmesan.
Ingredients
- 1 fennel bulb thinly sliced
- 1 avocado peeled and cut into chunks
- 2 pink grapefruits peeled and segmented
- 2 handfuls lightweight greens such as pea shoots baby spinach, or watercress
- Shaved Parmegiano-Reggiano cheese
- Citrus dressing
For the Dressing
- ¼ cup fresh squeezed grapefruit juice
- ¼ cup extra virgin olive oil
- 2 tablespoons white balsamic vinegar
- 1 tablespoon minced shallot
- 1 teaspoon grainy brown mustard
- ½ teaspoon kosher salt
- Freshy ground black pepper
Instructions
- Combine the fennel, avocado, grapefruits and greens in a large salad bowl. Drizzle with 3-4 tablespoons of the citrus dressing and season with the salt and pepper. Adjust seasoning and top with the shaved pieces of the Parmesan.
For the Dressing
- Add all of the ingredients to a jar with a fitted lid. Close the jar and shake well.