- Ali
This is one of my favourite tart salads and stands on it’s own with some really crusty gluten free bread or a baked sweet potato. It also really cuts through oily fish so I love to pair it with smoked mackerel or other cold fish dishes. It’s equally lovely as a side with any other salad too.
It came about when there was a glut of pink grapefruit in the food waste charity I support in Stamford and I had 6 I needed to eat up!
Ingredients
1 large or 2 small fennel bulb thinly sliced
1 avocado peeled and cut into slices
2 pink grapefruit peeled and segmented
1 pink grapefruit to juice
2 handfuls lightweight green salad – watercress, rocket, pea shoots or baby spinach – whatever you have that neds eating up!
Citrus dressing - Ingredients
100ml fresh squeezed grapefruit juice
50ml extra virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon minced shallot
1 teaspoon grainy brown mustard
1/2 teaspoon salt
Freshy ground black pepper
Directions
Combine the fennel, avocado, grapefruits and greens in a large salad bowl.
For the Dressing
Add all of the ingredients to a jam jar and give a vigorous shake to combine.
To assemble the salad
Drizzle with 3-4 tablespoons of the citrus dressing and season with the salt and pepper. Adjust seasoning and enjoy. The dressing is best added as you serve the salad.
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