Fresh Herb, Grapefruit, and Fennel Salad

Ingredients for Fresh Herb, Grapefruit, and Fennel Salad

• 1 large ruby-red grapefruit or 3 blood oranges

• 2 small fresh fennel bulbs, trimmed, halved vertically, sliced paper-thin

• 1 cup fresh Italian parsley leaves

• 1/4 cup fresh mint leaves

• Extra-virgin olive oil

• Sea salt flakes

How to make Fresh Herb, Grapefruit, and Fennel Salad

Cut off top and bottom ends of grapefruit. Stand on 1 flat side. Starting at top of fruit, cut off all peel and white pith, following curve of fruit. Working over bowl, cut between membranes, releasing segments; squeeze any juice into bowl. Transfer segments to another bowl. DO AHEAD: Can be made 1 day ahead. Cover juice and segments separately and chill.

Combine fennel and herbs in large bowl. Cut grapefruit segments into 1/3- to 1/2-inch cubes. Add to bowl with fennel and toss to coat. Arrange salad on platter. Drizzle lightly with oil, then grapefruit juice, if desired. Sprinkle with sea salt flakes and serve.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.