Grapefruit, Fennel, and Avocado Salad

This salad has it all: crunchy, sweet, tangy, creamy, and savory. If you are not familiar with fennel, it has a slightly anise-flavor with a crunchy quality. Barb L.

Serves: 2


1 pink grapefruit, juice reserved
2 tsp Flying Olive Toasted Sesame Oil
1 tsp Flying Olive Maple Balsamic Vinegar

2 tsp Flying Olive Grapefruit or Honey Ginger Balsamic, or a Combination

Freshly ground white pepper, or black if you don’t have white
Sea salt
1 fennel bulb, fronds (save one for garnish) and stems and outside tough leaves removed, thinly sliced (I used my mandolin)
½ cup edamame, cooked and cooled
1 avocado, sliced


Peel the grapefruit. Be sure all the bitter pith (the white part) has been removed. Segment the grapefruit over a bowl to catch any juices and squeeze excess juice from the membranes.

In a separate bowl, use 3-4 Tbsp of the grapefruit reserved juice, the Flying Olive Sesame Oil, Maple Balsamic, and Grapefruit and/or Honey Ginger Balsamics, and a pinch of white pepper and sea salt.

Taste and adjust seasonings, as desired.

Gently toss the fennel in half of the dressing. Arrange it on two plates, top with the grapefruit segments, edamame, and avocado. Drizzle the remaining dressing over the fruit. Chop up a few fennel fronds to garnish, if desired. Serve.

Submitted by Barb L.