A riot of textures and flavours, this salad offers something new in every bite. Crunchy fennel, bitter radicchio, and spicy arugula partner with tart grapefruit, rich in skin-supportive vitamin C. And don’t forget creamy avocado, chock full of healthy fats for skin radiance.
Beauty fruit focus: Grapefruit and avocado
Cheese, please
If you don’t have cooked chicken on hand, or feel like keeping things vegetarian, replace it with crumbled feta or fresh goat cheese, either dairy or plant based.
Grapefruit and Fennel Salad with Chicken and Avocado
Ingredients
- 1/3 cup (80 mL) extra-virgin olive oil
- 1 Tbsp (15 mL) apple cider vinegar
- 1 Tbsp (15 mL) maple syrup
- 2 tsp (10 mL) Dijon mustard
- 1/4 tsp (1 mL) salt
- 1/8 tsp (0.5 mL) ground black pepper
- 4 cups (1 L) baby arugula
- 1 small bulb fennel, cored and shaved or thinly sliced
- 1/2 head radicchio, cored and torn into medium pieces
- 2 cups (500 mL) cooked chicken breasts or thighs, shredded
- 1 ripe avocado, flesh cut into cubes and scooped out
- 1 large grapefruit or navel orange, peeled and segmented or sliced
- 1/4 red onion, thinly sliced
- 2 Tbsp (30 mL) toasted sunflower seeds
- 2 Tbsp (30 mL) chopped fresh dill
Nutrition
Per serving:
- calories461
- protein24 g
- total fat33 g
- sat. fat6 g
- total carbohydrates22 g
- sugars10 g
- fibre7 g
- sodium280 mg
Directions
01
In medium glass jar, shake to emulsify all dressing ingredients.
02
In large bowl, toss together arugula, fennel, and radicchio with two-thirds of dressing. Transfer to platter or divide among 4 shallow bowls. Top arugula mixture evenly with chicken, avocado, grapefruit, and red onion, and then drizzle over remaining dressing. Sprinkle sunflower seeds and dill overtop, and serve immediately.
Allison Day, RHN, is a nutritionist, blogger, and cookbook author. Check out her cookbooks, Whole Bowls and Purely Pumpkin (Skyhorse Publishing, 2016).
