Early Spring Salad with Grapefruit and Ginger Vinaigrette

This post contains affiliate links. Click here to see what that means!

In order to support our blogging activities, we may receive monetary compensation or other types or remuneration for our endorsement, recommendation, testimonial, and/or link to any products or services from this blog.

That being said, we only promote authors, products, and services that we wholeheartedly stand by!

 

Grapefruit Salad

Ever since I did the 21 Day Sugar Detox, I have been eating a lot more grapefruit, as I kind of forgot how delicious they are! Lately I have been making this simple salad with other ingredients that are plentiful in early spring–arugula and fennel. I’ve paired it with a simple ginger vinaigrette to make a easy, fresh, and seasonal accompaniment to a protein of your choice.

Grapefruit Salad
Early Spring Salad with Grapefruit and Ginger Vinaigrette
 
Prep time
Total time
 
Serves: 4
Ingredients
Instructions
  1. Place the olive oil, lemon juice, apple cider vinegar, ginger powder, and sea salt in a small bowl and whisk to combine. Set aside.
  2. Place the arugula, grapefruit sections, and fennel slices in a large bowl and toss with the dressing just before serving.
Notes
Note: If your grapefruit is particularly large, you may want to slice the sections in half or serve with a knife.

Storage: Keeps for a couple of days separated in the refrigerator--toss fresh with dressing before serving.

About Mickey Trescott

Mickey Trescott is a cook and one of the bloggers behind Autoimmune Paleo. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She is a certified Nutritional Therapy Practitioner by the Nutritional Therapy Association, and is the author of The Autoimmune Paleo Cookbook, a guide and recipe book for the autoimmune protocol, and AIP Batch Cook, a video-based batch cooking program. You also can find her on Instagram.

6 comments

  • Kristina says

    This looks so good! Going to add this to my shopping list!

  • 40 Paleo Easter Recipes | Cook Eat Paleo says

    […] Early Spring Salad with Grapefruit and Ginger Vinaigrette – Autoimmune Paleo […]

  • 11 Paleo Easter Recipes to Make Your Sunday - Crave Paleo says

    […] easy, seasonal salad recipe from Autoimmune Paleo is full of ingredients that are readily available in early spring. Grapefruit, arugula and fennel […]

  • […] Early Spring Salad With Grapefruit And Ginger Viniagrette – by Autoimmune Paleo […]

  • Philip says

    Hello!

    I am trying out your 2-week meal plan while I wait for you book to arrive. However, I live in Taiwan and some vegetables are not available here. In one of your other recipes I will be using white carrots instead of parsnips and a rutabaga instead of turnips. However, it seems that a fennel substitute is harder to find. Do you have any suggestions?

    Thank you.

    • Mickey Trescott says

      Hi Philip! The carrot and rutabaga sub sounds like it will be perfect. For the salad, can you find some celery to use? Wishing you luck!

Leave a Comment

Rate this recipe: