Description
Vibrant citrus and crisp fennel team up in this deliciously fresh, simple salad recipe. Great as a side dish or over your favorite protein.
Ingredients
-
1 ruby red grapefruit
-
1 Minneola tangelo
-
1 bulb fennel, cored and thinly sliced (about 4 cups), reserving 1 tablespoon fennel fronds
-
1 small shallot, thinly sliced (about 2-3 tablespoons)
-
2 tablespoons nonpareil capers, drained
-
2 tablespoons extra virgin olive oil
-
1 tablespoon honey (can substitute maple syrup or a smaller amount of agave to keep it vegan)
-
1 tablespoon white wine vinegar
-
1/2 teaspoon kosher salt
-
1/4 teaspoon freshly cracked black pepper
Instructions
-
Cut off and discard the peel and pith of the grapefruit. Cut out the supremes from between the membranes; place the supremes in a large bowl. Squeeze the juice from the membranes over the supremes. Repeat with Minneola.
-
Add sliced fennel (reserving fronds for garnish), shallot, capers, oil, honey, vinegar, salt, and pepper, and toss gently to combine.
-
Garnish with fennel fronts and enjoy!
Nutrition
- Serving Size:
- Calories: 144
- Sugar: 10.5 g
- Sodium: 304.1 mg
- Fat: 7.6 g
- Saturated Fat: 1.1 g
- Carbohydrates: 20.2 g
- Fiber: 4.7 g
- Protein: 2.1 g
- Cholesterol: 0 mg
