Print

Summer Grapefruit Peach & Fennel Salad

Ingredients

Scale

FOR THE SALAD

  • 2 packs spring mix lettuce
  • 1 large pink grapefruit (segmented)
  • 2 firm yellow peach – cut into thin wedges
  • ¼ red onion cut into slivers
  • 4 baby cucumbers sliced
  • 1 fennel bulb – core removed and cut into thin slivers
  • 2 TBS poppy seeds

FOR THE DRESSING

  • 1 ½ TBS grapefruit zest
  • ½ cup grapefruit juice
  • ¼ cup minced shallots
  • 2 TBS honey
  • 1/2 cup good olive oil
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper

Instructions

Remove the zest from the grapefruits and set it aside for the dressing.

Using a small knife cut the skin off the grapefruits so there is no white pith. Over a large bowl, cut out the segments of the citrus flesh and set them aside. Reserve the juice of the grapefruits for the salad dressing.

Slice the fennel and onion into thin slivers. Cut the cucumber into chunks. Remove the pit from the peaches and cut them into ¼ inch wedges.

For the dressing, whisk together the grapefruit juice and zest, shallots, honey, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator.

TO ASSEMBLE
Arrange lettuce on a large flat platter. Top with the cucumbers and fennel. Scatter with the grapefruit segments and peaches and garnish with some poppy seeds. Top with salad dressing just before serving.

SERVES 6-8

Find it online: https://melissamayo.com/recipe/summer-grapefruit-peach-fennel-salad/