There’s something about this combo that just works.
It’s fresh, a little bit fancy, but very low effort (just the way we like it). It’s full of bright, punchy flavours of the season that make you feel like you’re doing something good for your body.
Perfect as a light lunch, or served alongside some wild-caught fish if you’re feeling like a proper put-together human.
What you’ll need
- 1 fennel bulb, thinly sliced
- 1 avocado, cut into chunks
- 2 grapefruits, peeled and segmented
- A couple of handfuls of rocket
- Shaved parmesan
For the dressing:
- ¼ cup fresh grapefruit juice
- ¼ cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tsp dijon mustard
- ½ tsp salt
- Freshly cracked pepper
How to make it
Start by adding your fennel, avocado, grapefruit and rocket to a big bowl.
In a jar, combine all of the dressing ingredients and give it a good shake until it’s nicely combined. (This is one of those dressings you’ll want to keep in your back pocket.)
Drizzle a few spoonfuls over the salad and gently toss everything together. You want it coated, not swimming.
Finish with shaved parmesan, a little extra pepper, and adjust the seasoning to taste.
Make it a meal
This one pairs beautifully with some baked wild-caught salmon - something about the richness of the fish with the citrusy crunch of the salad just hits.
Grapefruit brings that bright, slightly bitter edge, fennel adds crunch and a subtle sweetness, and avocado smooths it all out. It’s the kind of balance your body actually craves—fresh, simple, and full of real ingredients.
You don’t need to overcomplicate things to eat well.
A few good ingredients grown in good soil, put together simply, can go a long way.
If you'd like to give this recipe a try this week, grab your groceries here.
Recipe adapted from Foodie Crush.
