This light, crisp, and wonderfully flavoured salad is a perfect side for pork, chicken, or a vegetarian dinner.
1 fennel bulb thinly sliced
1 avocado peeled and cut into chunks
2 pink grapefruits peeled and segmented
2 handfuls lightweight greens such as pea shoots baby spinach, or watercress
Shaved Parmegiano-Reggiano cheese
If you would like to make your own dressing:
1 tbs grapefruit juice
1⁄2 tsp dijion or grainy mustard
1⁄4 tsp pepper
1⁄8 tsp salt
3 tbs olive oil
Cut the grapefruit from the membranes by slicing the top and bottom of the grapefruit, then trimming the peel and pith (bitter white part below the peel) and cutting the sections of the grapefruit out.
Cut fennel into very thin slices.
Cut avocado as desired (in strips, or chunks.)
Combine the fennel, avocado, grapefruits and greens in a large salad bowl. Drizzle with 3-4 tablespoons of the citrus dressing and season with the salt and pepper. Adjust seasoning and top with the shaved pieces of the Parmesan.
For the Dressing: Add all of the ingredients to a jar with a fitted lid. Close the jar and shake well.