Fennel Grapefruit Salad with Honey Mint Vinaigrette

Salad with citrus and fennel in a small bowl, garnished with a fennel frond.

Fennel Grapefruit Salad with Honey Mint Vinaigrette

This refreshing salad is perfect for those long winter months! A little sweet and a little tangy, with a slight licorice flavor from the fennel; it's a match made in heaven.

Course Salad, Side Dish

Cuisine American

Diet Diabetic, Gluten Free, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegetarian

Prep Time 15

Total Time 15

Servings

Calories 162kcal

Author Laura Yautz

Equipment

Mandolin slicer

Ingredients

2 medium Red Grapefruit
3 Blood Oranges or Cara Cara Oranges
1 large Fennel Bulb

For the Honey Mint Vinaigrette

3 tablespoon Olive Oil
1 tablespoon Rice Vinegar
1 tablespoon Fresh Mint minced
2 teaspoon Honey
½ teaspoon ground Ginger
Pinch of Salt

Instructions

Cut the peel and pith (white, bitter part of the peel) off the grapefruit and blood oranges.
Cut the segments of both into a large bowl.
Drain the excess juice out the bowl. This won't be used in the recipe. It makes a nice refreshing beverage!
Cut the top stems off the fennel bulb, and set aside.
Slice the fennel in half, and cut out the core. Slice or shave the fennel very thin. Use a mandolin slicer if you have one.
Add the fennel to the bowl with the citrus fruit.
Make the vinaigrette: combine all the dressing ingredients and whisk to combine.
Pour the dressing into the salad, and toss to combine.
Garnish with fennel fronds, if desired.

Nutrition