Fennel, Grapefruit, and Apple Salad


"A refreshing salad with the crisp fennel flavor balanced with red grapefruit, apples, onions, and topped with a citrus vinaigrette and fresh basil."
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10-15 m servings
Serving size has been adjusted!
Original recipe yields 4 servings

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  1. Toast your raw walnuts (this only takes a couple of minutes so you can do this part anytime during preparation) With a very sharp knife, slice the fennel and red onion very thin. Cut around the apple on the four sides and then slice thinly. Layer the fennel, then red onion, and then the apple. Sprinkle with lemon juice to keep the apples from oxidizing. With a knife, remove the peel of the grapefruit and cut out wedges. Top the salad with the wedges and toasted, chopped walnuts. Tear/cut up some basil to top it off. (s&p to taste) Dressing: Eyeball grapefruit juice, lemon juice, lime juice, and orange juice. Add s&p and extra virgin olive oil and mix well. (Don't add any dressing until time to serve, or leave it on the side so each person can add it themselves.)


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