Jennifer's Fennel and Grapefruit Summer Salad


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!

Prep Time:
25 mins
Total Time:
25 mins
4 servings


  • 1 grapefruit, peeled and sectioned

  • ½ red onion, thinly sliced

  • 1 bulb fennel, trimmed and thinly sliced

  • 1 (15 ounce) can hearts of palm, drained and sliced

  • ¼ cup extra-virgin olive oil

  • ¼ cup red wine vinegar

  • 1 teaspoon garlic powder

  • salt and pepper to taste

  • 4 cups torn romaine lettuce

  • ¼ cup crumbled Gorgonzola cheese

  • 1 avocado - peeled, pitted and sliced


  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.

Nutrition Facts (per serving)

344 Calories
25g Fat
26g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 344
% Daily Value *
Total Fat 25g 32%
Saturated Fat 5g 26%
Cholesterol 11mg 4%
Sodium 598mg 26%
Total Carbohydrate 26g 9%
Dietary Fiber 10g 36%
Total Sugars 7g
Protein 8g
Vitamin C 65mg 325%
Calcium 195mg 15%
Iron 5mg 26%
Potassium 937mg 20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.