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Jennifer's Fennel and Grapefruit Summer Salad

Rated as 4.5 out of 5 Stars
0

"Fresh and citrusy salad of fennel, red onions, hearts of palm, grapefruit, and gorgonzola tossed in a grapefruit vinaigrette - perfect and refreshing for the warm weather!"
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Ingredients

25 m servings 343
Original recipe yields 4 servings

Directions

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  1. Place grapefruit slices and any leftover juices in a bowl. Stir in onion, fennel, and hearts of palm, coating with the grapefruit juice. Pour mixture into another bowl, leaving a small amount of juice in the first bowl. Whisk together the olive oil, vinegar, salt, pepper, and garlic powder in the original bowl. Toss lettuce with the vinaigrette.
  2. Divide lettuce onto 4 plates. Evenly distribute the grapefruit mixture on top of the lettuce and top with the Gorgonzola cheese. Place avocado slices on each salad and serve.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 343 calories; 25.3 25.7 8.1 11 598 Full nutrition

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Reviews

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Wow, yum! What a crisp, flavorful, refreshing salad! It's so pretty with its pastel colors too. This salad was an adventure for me since I've never had fennel or hearts of palm before. Turns...

The most adventuresome dish I've prepared to date. For culinary creativity, Jennifer deserves an "A." Salad dressing could be halved.

I loved this salad. I only changed the heart of palm for artichoke hearts and the gorgonzola for feta because I had them on hand.

So very delicious! Such a refreshing change from a everyday green salad.

Really good! In fact i did not have fennel, but it still tasted great and everybody loved it! Thanks for the recipe!