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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.
Early Spring Salad with Grapefruit and Ginger Vinaigrette
Prep time
Total time
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.
Storage: Keeps for a couple of days separated in the refrigerator--toss fresh with dressing before serving.
7 comments
This looks so good! Going to add this to my shopping list!
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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.
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!
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