Avocado, Citrus & Fennel Salad



I’m wondering if anyone else has the same dilemma. Here’s the issue: I start the week declaring, “This week, I will not eat meat!” Then, at dinner I realize there’s a little chicken on my salad and, oops, I think I had some turkey for lunch. So the next day, I think, well, that didn’t go so well, and I declare, “For the rest of the week, I won’t have carbs!” And shoot, that bagel was gluten free but not carb free. And so it goes rotating through failed ‘no sugar’ and ‘vegan’ days, until Friday rolls around, and I decide just to eat everything in moderation. It’s a problem when you’re a food blogger, a real problem! We love to eat, to try new things and we’re surrounded by food constantly!


This Avocado, Citrus & Fennel Salad, however, is meat, gluten free AND low carb and it won’t leave you longing for anything else, that I can promise you. Shaved fennel, tart citrus and creamy avocado are balanced with a grapefruit dressing, jalapeño spice and hazelnut crunch. What’s not to love about this? Don’t say “fennel”!

For the Salad (serves 2 for lunch):

  • 2 large handfuls baby arugula, or other spring leaves

  • 1 fennel bulb, shaved with a mandolin if you have one, otherwise thinly sliced using your best knife skills

  • 8 radishes, shaved or thinly sliced

  • 1 grapefruit, segmented (sliced without the membrane)

  • 1 large orange, segmented (sliced without the membrane)

  • 1 avocado, sliced into wedges

  • 1 jalapeño, diced

  • 1/4 cup (30g) toasted hazelnuts

Dressing:

  • 2 cups (475ml) grapefruit juice

  • 2 tablespoons (30ml) apple cider vinegar

  • 1 tablespoon Dijon mustard

  • 1 teaspoon honey

  • 6 tablespoons (90ml) extra virgin olive oil

  • 1 shallot, minced

  • Salt & pepper to taste


Start with the dressing, this can be made a day ahead. Bring the grapefruit juice to a boil in a small pan, then let it boil gently over medium heat until it has reduced to 1/4 cup (around 60ml). You will be left with a thick grapefruit-y syrup. Set aside to cool.


In a jar with a tight lid, combine the reduced grapefruit syrup, vinegar, mustard, honey, shallot, oil, salt and pepper (start with 1/4 teaspoon each). Shake well. Taste for seasoning and set aside.


For the salad, arrange the arugula on a large platter. Toss the fennel and radishes with a little bit of dressing and arrange on top of the salad. Scatter the avocado, grapefruit and orange slices on top. Sprinkle with diced jalapeño and hazelnuts. Finish with a drizzle of dressing and serve extra on the side.



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