Early Spring Salad with Grapefruit and Ginger Vinaigrette

Prep time: 15 mins

Total time: 15 mins

Serves: 4

Ingredients

¼ cup extra-virgin olive oil
1 lemon, juiced
1 tablespoon apple cider vinegar
¼ teaspoon ginger powder
¼ teaspoon sea salt
4 cups arugula
1 large or 2 small grapefruits, peeled and sectioned
1 fennel bulb, sliced thinly with a mandoline or sharp knife

Instructions

Place the olive oil, lemon juice, apple cider vinegar, ginger powder, and sea salt in a small bowl and whisk to combine. Set aside.
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.

Recipe by Autoimmune Wellness at https://autoimmunewellness.com/winter-salad-with-grapefruit-arugula-and-fennel/