Jennifer's Fennel and Grapefruit Summer Salad3 Reviews
- Prep: 25 min
- Ready In: 25 min
“Fresh and citrusy salad of fennel, red onions, hearts of palm, grapefruit, and gorgonzola tossed in a grapefruit vinaigrette - perfect and refreshing for the warm weather!” - by jkoltov
Original recipe yields 4 servings
- Place grapefruit slices and any leftover juices in a bowl. Stir in onion, fennel, and hearts of palm, coating with the grapefruit juice. Pour mixture into another bowl, leaving a small amount of juice in the first bowl. Whisk together the olive oil, vinegar, salt, pepper, and garlic powder in the original bowl. Toss lettuce with the vinaigrette.
- Divide lettuce onto 4 plates. Evenly distribute the grapefruit mixture on top of the lettuce and top with the Gorgonzola cheese. Place avocado slices on each salad and serve.
Amount Per Serving (4 total)
- 343 cal
- 25.3 g
- 25.7 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"Wow, yum! What a crisp, flavorful, refreshing salad! It's so pretty with its pastel colors too. This salad was an adventure for me since I've never had fennel or hearts of palm before. Turns out I..." See more love both! I used a shallot instead of red onion because I like that it's more mild. Instead of peeling the grapefruit, I just cut it in half and scooped out the flesh with a spoon. The gorgonzola cheese goes well with all the ingredients and the vinaigrette was not bitter at all. I'm so glad I went out of my comfort zone to try this salad!"
"The most adventuresome dish I've prepared to date. For culinary creativity, Jennifer deserves an "A." Salad dressing could be halved...." See more"
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