Avocado Grapefruit and Fennel Salad

This refreshing salad combines avocado, grapefruit segments, shaved fennel, arugula, and Parmesan cheese with a light olive oil and lemon dressing.

Avocado Grapefruit and Fennel Salad

  • Servings: 2-3 servings

It showcases the dynamic flavor contrasts of sweet, tart and bitter. The juicy grapefruit, aromatic fennel and rich avocado complement each other beautifully. A nice change of pace from typical green salads.


  • 1 fennel bulb thinly sliced
  • 1 avocado peeled and cut into chunks
  • 2 pink grapefruits peeled and segmented
  • 2 handfuls lightweight greens such as pea shoots baby spinach, or watercress
  • Shaved Parmegiano-Reggiano cheese
  • Citrus dressing
  • For the Dressing
  • 1/4 cup fresh squeezed grapefruit juice
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons white balsamic vinegar
  • 1 tablespoon minced shallot
  • 1 teaspoon grainy brown mustard
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper


  • Combine the fennel, avocado, grapefruits and greens in a large salad bowl. Drizzle with 3-4 tablespoons of the citrus dressing and season with the salt and pepper. Adjust seasoning and top with the shaved pieces of the Parmesan.
  • For the Dressing
  • Add all of the ingredients to a jar with a fitted lid. Close the jar and shake well.

  • Slice the fennel extra thinly, discarding the woody stalks. Save the feathery fronds for garnish and use on top of the salad with the shaved Parmesan.