Looking for a salad that’s as beautiful as it is delicious? This Fennel, Grapefruit, and Arugula Salad is a perfect balance of crisp, peppery, and citrusy freshness. Ideal for a light lunch, a side for grilled fish or chicken, or even a palate-cleansing starter, this salad is a celebration of bold yet harmonious flavors.
???? Why You'll Love It:
Fennel brings a crisp texture and subtle licorice flavor.
Grapefruit adds juicy tartness and a pop of color.
Arugula contributes a peppery bite that balances the sweetness.
A simple citrus vinaigrette ties it all together with a refreshing zing.
???? Ingredients:
1 bulb of fennel, thinly sliced
1 large grapefruit, segmented
2 cups arugula
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice (or use leftover grapefruit juice)
Salt and pepper to taste
Optional: shaved Parmesan or toasted pine nuts for topping
???? Directions:
Prep the produce: Thinly slice the fennel using a mandoline or sharp knife. Segment the grapefruit, saving any juice that escapes.
Make the vinaigrette: In a small bowl, whisk together olive oil, lemon (or grapefruit) juice, salt, and pepper.
Assemble the salad: In a large bowl, gently toss arugula, fennel, and grapefruit segments. Drizzle with the vinaigrette and toss lightly to combine.
Top it off: Sprinkle with shaved Parmesan or pine nuts for an extra touch of richness and crunch.
???? Pro Tips:
Chill your grapefruit before slicing for a crisp, cooling effect.
Use both the fennel bulb and a few fronds for extra flavor and a pretty garnish.
Substitute orange or blood orange for grapefruit if you prefer something sweeter.
This salad is proof that simple ingredients can deliver stunning results. It’s a perfect go-to for summer gatherings, weeknight meals, or anytime you crave something fresh and clean.