Grapefruit, avocado & fennel salad
This easy salad for one uses up small amounts of ingredients you might have left over: a bit of avocado, some fennel bulb, and half a grapefruit’s worth of segments. If you ate a grapefruit half for breakfast and cut it across its equator, simply peel the other half and cut it into half-wheels or quarter-wheels for this salad. For convenience, you can also sometimes find pre-prepped segments at nicer grocery stores, or you can seek out no-sugar added jarred grapefruit segments.
½ medium, cut into segments
Uncooked fennel bulb(s)
⅓ cup(s), thinly sliced
¼ medium, sliced
Light balsamic vinaigrette dressing
2 Tbsp, shaved
- In a medium bowl, combine the arugula, grapefruit, fennel, and avocado. Drizzle with the vinaigrette; toss gently to coat. Top with the cheese.
- Serving size: about 1 3/4 cups