Fennel and Grapefruit Salad

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"Crunch fennel and juicy grapefruit give this salad exciting texture and bright flavor."
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25 m servings 132 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 132 kcal
  • 7%
  • Fat:
  • 2.4 g
  • 4%
  • Carbs:
  • 26.4g
  • 9%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 269 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Ready In

  1. Trim and halve the fennel bulbs. Cut them paper thin with a sharp knife or mandolin.
  2. Peel and section the grapefruit so that only the fleshy fruit remains.
  3. Stem, wash and dry the arugula leaves.
  4. In a large bowl place the arugula and dressing. Toss until coated and then add the fennel, grapefruit and olives. Pepper and salt and toss again


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Sounds so good, tastes SO BLAH. I think fennel is best roasted or cooked. Wouldn't make again

Really really good. Arugula is generally too strong for me, so I used romaine.

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