Alright— I survived! After 24 hours of traveling with a 16-month-old and 3 days of severe jetlag (as a result of said 16 month-old NOT sleeping during the 24 hours of traveling, not to mention the 12 hour time difference), I have once again joined the land of the living. And not a moment too soon, because we’ve jumped feet first into lots of activity and lots of little one’s running around. Thankfully my mother is the consummate host and has been quick with the food and refreshments with our various visitors. One salad has definitely stood out as the perfect vibrant spring dish. It is the Grapefruit Avocado And Fennel Salad.
Grapefruit Avocado And Fennel Salad Ingredients:
½ large Fennel Bulb
5oz Baby Arugula
– Section and remove the membrane of the grapefruit. Cut pieces in half.
– Dice avocado in approximately ½ inch pieces.
– Thinly slice fennel and chop into pieces no more than 1 inch long.
– Once prepped, combine all the ingredients in a salad bowl.
Tip: Want to make it an Entrée? Add some grilled chicken breast.
¼C Lemon Juice
2Tbsp Orange Juice
2tsp grainy Mustard
½tsp coarse Salt
1tsp Black Pepper
½C Extra Virgin Olive Oil
Whisk together ingredients and add to the salad.
Tip: If the dressing is too tart, add an additional splash of orange juice.
I hope you enjoy this Grapefruit Avocado And Fennel Salad as much as we did! To give you an idea of how popular it was here, my cousin loved it so much she took home the other half of the fennel so she could make it again. Enjoy!