This bright winter salad is the perfect way to kick off the new year! It’s tart, juicy, crunchy, and creamy and feels like a fresh start (in salad form)! Plus, it’s loaded with immune-boosting vitamin C, digestion-boosting fiber, and healthy fats to balance it all out. I love a juicy grapefruit and creamy avocado combo and the addition of fennel adds a delightful crunch and flavor. Instead of leafy greens, we’re using lots of nutrient-dense and antioxidant-rich parsley. Simply toss it all together in lemon juice, then serve it topped with generous glugs of your best olive oil, salty parmesan cheese, and some salt and pep to finish it off.
This is by no means a complete meal, but would pair well with any cooked protein and good crusty buttered bread.
Ingredient highlight
Grapefruit! This winter fruit is a cross between an orange and a pomelo is packed with nutrients like fiber, vitamin C, vitamin A, and potassium. It’s high water and high-fiber content makes it great for digestion and it’s packed with immune-boosting vitamin C. It’s tart flavor, juicy texture, and ruby red color makes it a delicious addition to salads, salsa, and smoothies.
Servings 4 (as a side)
Prep Time 15 minutes Ingredients
- 2 medium (~1 lb each) grapefruits*
- 1 large head fennel halved lengthwish, thinly sliced (about 2 cups)**
- 1 cup loosely packed fresh parsley leaves
- ½ lemon
- 1 large or 2 small avocados, cut or scooped into bite-sized pieces***
- Shaved parmesan cheese, for topping****
- Kosher salt, for topping
- Black pepper, for topping
- Olive oil, for topping
- *If you don’t like grapefruit, you can sub with 3-4 oranges or do a combo (2-2 ½ cups worth).
- **If you don’t like fennel, you could use celery, radish, or cucumber instead.
- ***I like to add the avocado at the end because when you mix it, it can get smooshed if the avocado is very soft. Feel free to just add it to the bowl with everything when you mix it.
- ****Or use feta or ricotta salata. “Shave” these cheeses by slicing thinly with a knife.
Instructions
- To prep your grapefruit, trim off the ends and then outer pith and skin with a small serrated knife. Then, segment the grapefruit out with a knife (see video) or just cut it into thin rounds, then quarters. You should end up with about 2 cups worth.
- To a large bowl, add the grapefruit, fennel, and herbs. Squeeze the juice from ½ a lemon all over (about 1 tbsp). Transfer to a serving platter and nestle the avocado all around.
- Sprinkle generously with kosher salt (about ½ teaspoon worth). Scatter/shave plenty of parmesan all over. Top with black pepper and a generous drizzle of your best olive oil.
Items you can prep ahead (optional)
- Trim and segment 1 large or 2 small grapefruits
- Thinly slice 1 head fennel
- Tear off 1 cup fresh parsley leaves
Substitutions:
- See ingredient subs in the recipe notes.
- To make vegan, skip the parm and add extra avocado and salt on top.
- Sub the parsley leaves with fresh arugula or use a combo.
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days.
Leftovers + Repurposing:
- This salad (like most) is best at room temp, so let it sit out for a bit before eating. It’s fine to eat cold, but room temp will give you better flavor.
- Top leftovers with more toppings (olive oil, parm, pepper, salt).
- Serve alongside any cooked protein and starch of choice.
- It would be a yummy side with tacos or quesadillas since it’s similar to a salsa.
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