Fennel, Grapefruit & Avocado Sunshine in Winter Salad


I was poking around my favourite foody blogs and came across a couple of different  grapefruit and fennel salad recipes which was a flavour combination I hadn’t considered before… and I was intrigued, especially  as it is mid-winter and I was looking to eat something bright and tangy to remind myself of warmer weather. Also, serendipitously, I had  purchased, with no real idea in mind these two ingredients from Borough Market- which as they are both in season, sort of makes sense.

I ended up making this salad two ways- firstly without lettuce or greens because we had gotten home so late it was too dark, cold & rainy to go out picking greens  from the garden, but I was craving crunchy fresh vegetables. So I made the salad with ribbons of carrot and added avocado because we had one that needed to be eaten up. It turns out that the crunch of the fennel, the tart juicyness of the grapefruit and the cool slip of the avocado work increadibly well together, I also added to this salad some toasted sesame seeds, which worked really well.

The first combination was such a success that we made the salad again 2 nights later. This time The Gardener had been working from home that day, so he had picked some land-cress and some winter lettuce from our garden, so instead of the carrot we used those.  Again, the result was delicous.

This salad makes a lovely zingy side to warming stews- like my lentil bowl.

Do you have any interesting ingredients you use in salad? Let me know in the comments!


Recipe makes enough for 2- easily scaled up.

You Need:

Salad 1:

  • 1/4 head fennel, very finely sliced
  • 1 small carrot- I shaved mine into slivers with the vegetable peeler
  • 1 small avocado
  • 1/3 grapefruit – remove the membrane from the segments
  • 1 tsp toasted sesame seeds


Salad 2:

  • 1/4 head fennel, very finely sliced
  • Handful lettuce/rocket/watercress – I used landcress as we grow it but this isn’t readily available in stores
  • 1 small avocado
  • 1/3 grapefruit – remove the membrane from the segments


  •  Juice 1/3 lemon
  • 1Tbs olive oil
  • 1/4 tspn white wine vinegar
  • 1/2 tspn smooth Djion mustard
  • 1/4 tspn honey
  • salt

To make-

  1. Assemble the salad ingredients
  2. Shake or whisk together the salad dressing- tasting and adjusting for flavour.
  3. Toss together & serve.  – For salad 1 serve extra sesame seeds on top.

Grapefruit, Fennel & Avocado Salad 2

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1 Comment

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    Lentil, Mustard Greens & Tomato Bowl | Poppy and the Bees
    January 22, 2015 at 9:30 pm

    […] of the mustard greens is deeply savoury, warming and quite soothing.Β It goes quite nicely with the Grapefruit, Fennel, Avocado salads I’ve been obsessing about.Β If you use pre-packed lentils ( I love the Puy lentils […]

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