Bright Citrus and Fennel Salad
This salad features thinly sliced grapefruit, creamy avocado, and crisp fennel, assembled without cooking to highlight their natural textures and flavors. The result is a vibrant, crunchy, and juicy dish with a delicate balance of tang, sweetness, and anise notes, presented with fresh slices and swirls of color.
Equipment
- Chef’s knife
- Cutting board
- Bowls
- Vegetable Peeler
- Serving platter
Ingredients
- 2 large grapefruit preferably pink or red for vibrancy
- 1 large avocado ripe but firm
- 1 bulb fennel bulb with fronds for garnish
- to taste sea salt
- 1 tablespoon extra virgin olive oil
- 1 squeeze fresh lemon juice or to taste
Instructions
- Peel the grapefruit using a sharp knife, removing all the peel and white pith, then slice it into thin rounds or segments, revealing its juicy, vibrant interior.
- Cut the avocado in half, remove the pit, then thinly slice or dice it into beautiful, creamy pieces that will complement the crunchy textures.
- Trim the fennel bulb, removing any outer layers that are tough, then cut the fennel in half lengthwise and thinly slice it across the grain to create delicate, crunchy strips with a mild anise flavor.
- Arrange the grapefruit slices on a large serving platter, creating a colorful base with their bright hues shining through.
- Top the grapefruit with slices of avocado and fennel, spreading them evenly over the citrus to build texture and visual appeal.
- Sprinkle a pinch of sea salt over the top, enhancing the flavors and balancing the natural sweetness and bitterness.
- Drizzle the olive oil and squeeze fresh lemon juice evenly over the assembled salad, infusing it with brightness and freshness.
- Garnish with any reserved fennel fronds or additional herbs if desired, adding a final touch of green and aroma.
- Serve immediately to enjoy the vibrant colors, crisp textures, and refreshing flavors that come together in this simple, mindful salad.
Notes
Use a sharp knife to get thin, even slices. For extra flavor, can add a drizzle of honey or a few chili flakes for heat.