Citrus Fennel Salad with Grapefruit Vinaigrette (AIP)
 
 
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Serves: 4-6
Ingredients
For the Citrus Fennel Salad:
  • 4 cups of arugula
  • 2 grapefruits
  • 3 oranges, divided
  • ½ fennel bulb, thinly sliced
  • 5-6 radishes, thinly sliced
  • 2 avocados, sliced
For the Grapefruit Vinaigrette:
  • ½ cup reserved grapefruit juice
  • ¼ cup reserved orange juice
  • ⅛ cup olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon raw honey
  • ¼ teaspoon dried basil
  • ¼ teaspoon onion powder
  • ¼ teaspoon sea salt
Instructions
  1. Segment the two grapefruits over a bowl but cutting off top and bottom of fruits and slicing down the sides, removing the outer rind and white membranes. Slice out each grapefruit segment and set aside. Squeeze out any extra juice from the remaining rind and membranes. Reserve juice for salad dressing.
  2. Segment two oranges next. The orange rinds and pulp won't yield as much juice as the grapefruits, so use a 3rd orange for juicing for your salad dressing.
  3. Slice fennel by cutting of top and bottom, removing the "heart" and thinly slicing into small pieces. Slice radish and avocados.
  4. Layer salad ingredients in a large bowl over the arugula.
  5. Whisk together dressing ingredients and pour over salad or save to pour over individual servings.
Recipe by Fed and Fulfilled at https://fedandfulfilled.com/citrus-fennel-salad-grapefruit-vinaigrette/