Don’t fear the fennel. Its strong, aromatic presence is subdued by the bite of the citrus and the creamy avocado.
INGREDIENTS
2 fennel bulbs (chopped)
1 grapefruit (cubed)
1 grapefruit (cubed)
1/2 onion (sliced thinly)
Dressing
juice of 1 lemon
1/2 tbsp. olive oil
1/2 tsp. sea salt
1/2 tsp. fresh ground black pepper
INSTRUCTIONS
Wash and prepare all of the salad ingredients as described above and add to a medium bowl. Toss gently.
In a separate bowl, prepare the dressing. Whisk together the lemon juice, olive oil, sea salt, and pepper until combined.
Add the dressing to the ingredients and gently toss until well covered.
Serve chilled and store covered in the refrigerator.
