Fennel & Grapefruit Salad – a delicious recipe with extra virgin olive oil, pecans, fennel bulb, pink grapefruit, dates, Parmesan cheese. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
["Heat a pan with the tablespoon of olive oil to medium-high heat. Add the pecans and toast, stirring frequently, until browned and fragrant. Remove from the heat and sprinkle lightly with salt.", "Remove the stalks from the fennel and reserve the fronds. Peel away any fibrous outer layers of the bulb. Cut the fennel into very thin slices (1/8"") with a sharp knife or a mandoline. Combine the fennel slices with the fronds in a large bowl.", "Peel and segment the grapefruit over the bowl so the juices will dress the fennel. After you've segmented it, squeeze out any juices from the remaining grapefruit pulp into the bowl.", "Add the dates, olive oil, and salt and pepper to taste. Sprinkle with parmesan and pecans and toss well to coat."]
298
kcal
Calories
29
g
Fat
6
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 tablespoon extra virgin olive oil, 1/3 cup coarsely chopped pecans, 1 large fennel bulb, 1 large pink grapefruit, and more.
Yes, Fennel & Grapefruit Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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