This fabulous low calorie, low fat-burning Grapefruit, Fennel, Avocado Salad, vitamin and fiber rich fennel, and skin-glow loving avocados create a looking and feeling your best win-win in this entree or side dish recipe packed with surprisingly delicious flavor combinations.
Serves 12
1/3 cup fresh grapefruit juice
¼ cup fresh lemon juice
3 tablespoons olive oil
2 tablespoons honey
1 tablespoon minced shallot
1 teaspoon grated lemon peel (lemon zest)
1 teaspoon grated grapefruit peel (grapefruit zest)
1 teaspoon minced fresh ginger root
1 teaspoon dry mustard
1 teaspoon sesame oil
2 large pink grapefruit, peel and white pith removed
1 pound fennel bulbs, trimmed and sliced paper thin
2 large avocados, halved, pitted, and sliced
2 cups mixed greens
Remove the zest from one grapefruit. Use a sharp knife to cut away the peel completely, then use a paring knife to cut between the membranes to remove the fruit. Squeeze leftover juice into a separate bowl, then measure out 1/3 cup of the juice.
Whisk the first 10 ingredients together in a large bowl. Season with salt and pepper.
Spread the greens on a large platter. Arrange fennel slices over the greens. Arrange grapefruit segments and avocado over the fennel. Drizzle salad dressing over the salad.
In this calorie-slashing collection, The Bikini Chef® Susan Irby offers recipes for switching up ingredients that keep calories to a minimum. Complete with serving-size suggestions and “Skinny Secret” shortcuts to trim calories in little ways, here you’ll get expertly crafted recipes that include offerings for every meal of the day!
