Fennel, Grapefruit, and Avocado Salad

I really have been enjoying this nice weather we’re having.  Today was another perfect opportunity to fire up the grill!  I don’t know who agrees with me — but food just tastes better after being grilled.  We didn’t really make anything fancy; I had some grass-fed beef patties in the freezer from Wild Type Ranch along with some chicken thighs.   I decided to season the beef patties with a dry rub made from chili powder, garlic, cumin and cayenne. The chicken thighs were marinated for a while in a mixture made primarily of coconut oil and paprika.  Both were terrific!  What was really special was the salad that I came up with.  The best thing for dinner, in my opinion, is well seasoned meat with a fun salad.  Salads rule! …well at least my non-boring ones do.  If you’re eating salads made of iceburg lettuce and non-fat ranch dressing you need to do some research.  Time to get yourself out of that rut!  …..and while we’re on that subject, if you’re going to eat ranch dressing out of the bottle go for the full fat version!  I mean why is everyone so afraid of fat?!  Fat does NOT make you fat; sugar does.  I will say it over and over again.  Do not fear fat in the slightest.  You are actually doing your body more harm getting fat-free stuff.  Trust me!!!

On another note — Spring is among us, my friends.  Time for grills, swimming pools, and cool refreshing salads.  Time to get excited about fresh fruit smoothies, and colorful vegetables.  Speaking of Spring, I am very excited about Easter Sunday.  I actually had today off, and I worked busily on my new Weekly Menu.  This menu is outstanding.  Not only does it include Easter dinner, but another monthly treat.  I will say, we’re not doing the typical ice cream treat this month…it’s better than that!  Weekly Menu will likely be posted tomorrow; make sure to stay tuned for the details!  For now, here’s a recipe for a beautiful salad that you can include at any weeknight dinner or even take it to your next BBQ.  The citrus flavors in this salad would go well with some shrimp — toss some in to make a complete meal for your next lunch!

Ingredients for Salad

  • 1 large fennel bulb, thinly sliced
  • 1/2 red onion, thinly sliced
  • 1 small grapefruit, peeled and segmented
  • 1 navel orange, peeled and segmented
  • 1 large radish, or a handful of small ones, sliced
  • 1/2 avocado, diced
  • toasted slivered almonds

Ingredients for Dressing

  • juice from one orange
  • zest from one lime
  • 3 tbsp. extra-virgin olive oil
  • freshly cracked black pepper


  1. Combine fennel, onion, grapefruit, orange, radish and avocado in a medium sized bowl.
  2. Whisk all dressing ingredients together.
  3. Pour dressing over salad and toss well to coat.
  4. Serve a big spoonful of salad over some mixed greens of your choice.
  5. Top with toasted almonds.

By the way — avocado and grapefruit are made to be best friends.  They go so well together.  They compliment each other, and the combination of orange in the salad and dressing brings just enough sweetness to offset the somewhat bitter taste of grapefruit.  FYI, the fennel fronds (top portion of the bulb) are completely edible.  They are great as a garnish, and have a similar licorice taste that suits this salad so well.  Use them, too!

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