Best Jennifers Fennel And Grapefruit Summer Salad Recipes

FRESH HERB, GRAPEFRUIT, AND FENNEL SALAD

Fresh Herb, Grapefruit, and Fennel Salad image

Provided by Gabrielle Hamilton

Categories Salad Herb Appetizer Side Christmas Vegetarian Quick & Easy Low Cal High Fiber Dinner Grapefruit Mint Fennel Healthy Low Cholesterol Vegan Christmas Eve Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 6

Ingredients

1 large ruby-red grapefruit or 3 blood oranges
2 small fresh fennel bulbs, trimmed, halved vertically, sliced paper-thin
1 cup fresh Italian parsley leaves
1/4 cup fresh mint leaves
Extra-virgin olive oil
Sea salt flakes

Steps:

Cut off top and bottom ends of grapefruit. Stand on 1 flat side. Starting at top of fruit, cut off all peel and white pith, following curve of fruit. Working over bowl, cut between membranes, releasing segments; squeeze any juice into bowl. Transfer segments to another bowl. DO AHEAD: Can be made 1 day ahead. Cover juice and segments separately and chill.
Combine fennel and herbs in large bowl. Cut grapefruit segments into 1/3- to 1/2-inch cubes. Add to bowl with fennel and toss to coat. Arrange salad on platter. Drizzle lightly with oil, then grapefruit juice, if desired. Sprinkle with sea salt flakes and serve.

JENNIFER'S FENNEL AND GRAPEFRUIT SUMMER SALAD

Jennifer's Fennel and Grapefruit Summer Salad image

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!

Provided by jkoltov

Categories Romaine Lettuce Salad

Time 25m

Yield 4

Number Of Ingredients 11

Ingredients

1 grapefruit, peeled and sectioned
½ red onion, thinly sliced
1 bulb fennel, trimmed and thinly sliced
1 (15 ounce) can hearts of palm, drained and sliced
¼ cup extra-virgin olive oil
¼ cup red wine vinegar
1 teaspoon garlic powder
salt and pepper to taste
4 cups torn romaine lettuce
¼ cup crumbled Gorgonzola cheese
1 avocado - peeled, pitted and sliced

Steps:

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.

Nutrition Facts : Calories 343.5 calories, Carbohydrate 25.7 g, Cholesterol 11.2 mg, Fat 25.3 g, Fiber 10.2 g, Protein 8.1 g, SaturatedFat 5.1 g, Sodium 597.8 mg, Sugar 7.3 g