Jennifer’s Fennel and Grapefruit Summer Salad

Ingredients

  • 1 grapefruit, peeled and sectioned
  • 1/2 red onion, thinly sliced
  • 1 bulb fennel, trimmed and thinly sliced
  • 1 (15 ounce) can hearts of palm, drained and sliced
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 4 cups torn romaine lettuce
  • 1/4 cup crumbled Gorgonzola cheese
  • 1 avocado – peeled, pitted and sliced

Directions

Place grapefruit slices and any leftover juices in a bowl. Stir in onion, fennel, and hearts of palm, coating with the grapefruit juice. Pour mixture into another bowl, leaving a small amount of juice in the first bowl. Whisk together the olive oil, vinegar, salt, pepper, and garlic powder in the original bowl. Toss lettuce with the vinaigrette.

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Divide lettuce onto 4 plates. Evenly distribute the grapefruit mixture on top of the lettuce and top with the Gorgonzola cheese. Place avocado slices on each salad and serve.