The citrus fruit at my local Whole Foods has been amazing this year. One of my favorite parts of winter is enjoying citrus fruit in abundance. Grapefruit tops my list as a favorite whether enjoying it by itself, in fresh juice or as an addition to a dish I just can’t seem to get enough. This salad combines grapefruit with two other favorites. Avocado or fennel anyone? The three together atop some crunchy romaine make a wonderful side salad or entree.
This salad is dressed in a slightly sweet red wine vinaigrette. If following Whole 30 just omit the maple syrup, it is still great without it. Enjoy!
Fennel Citrus Salad
Author: Katie at WHOLELOVELYLIFE.COM
Recipe type: Sides + Salads, Entree
Prep time:
Total time:
Serves: 4 servings
Autoimmune Protocol, Paleo, Vegan, Vegetarian, Whole 30, Grain Free, Gluten Free, Refined Sugar Free, Dairy Free
Ingredients
- 2 head romaine hearts
- 1 small to medium size fennel bulb + fronds (depending on how much you like fennel)
- 1 large grapefruit
- 2 Tbsp grapefruit juice
- 1 avocado
- 1 small shallot
- ½ cup olive oil
- ¼ cup red wine vinegar
- 3 Tbsp maple syrup (can use less if preferred or make Whole 30 compliant)
- 1 tsp sea salt
Instructions
- Wash and thinly slice romaine hearts and set aside.
- Wash and thinly slice fennel bulb and part of the fronts for garnish and set aside.
- Wash and segment grapefruit and set aside. Reserve any juice from cutting or in a bowl to be added to the dressing. Or, can use store bought grapefruit juice.
- Thinly slice the shallot and set aside.
- Thinly slice avocado and set aside.
- To make the dressing combine olive oil, red wine vinegar, maple syrup, grapefruit juice, and sea salt. Mix well.
- Toss romaine, fennel, and shallots with half or all of the dressing depending on how much you prefer.
- Plate and then top with grapefruit and avocado.
- Garnish with a sprinkling of chopped fennel fronds.
Notes
Use organic whenever possible! To make Whole 30 compliant leave the maple syrup out of the red wine vinaigrette.