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Fennel & Grapefruit Salad

Fennel & Grapefruit Salad

Krysta
This quick and colorful side salad is a lovely accompaniment to fish, chicken, or pork. When slicing the fennel, don't discard the fronds! The wispy green tips resemble fresh dill and provide a colorful, anise-flavored garnish.
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Prep Time 15 minutes
Total Time 15 minutes
Course Healthy, Salad
Servings 4
Calories 130 kcal

Ingredients
  

  • 1 large grapefruit
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon salt
  • ⅛ teaspoon ground pepper
  • 1 tablespoon plus 1 teaspoon canola oil
  • 1 small fennel bulb cored and thinly sliced, plus fennel fronds for garnish
  • 1 medium Granny Smith apple cored and thinly sliced
  • 1 tablespoon toasted sunflower seeds

Instructions
 

  • Zest grapefruit into a large bowl until you have 1 tablespoon zest.
  • Working over a small bowl, cut the grapefruit into segments (see Tip). Cut the segments into thirds; set aside. Squeeze 2 tablespoons juice from the leftover membranes into the large bowl with the zest.
  • Add honey, mustard, salt, and pepper to the large bowl; whisk to combine. Whisk in the oil, stirring until fully combined.
  • Add fennel, apple, and the reserved grapefruit to the bowl and toss until combined. Sprinkle with sunflower seeds. Garnish with fennel fronds, if desired.

Notes

Tip: To segment a grapefruit (or orange), slice a small piece off the top and bottom. Slice along the curve of the fruit from top to bottom to remove the peel. Cut each segment from the surrounding membranes.