Recipes Salads Salads with Fruit Grapefruit, Avocado and Fennel Salad

Grapefruit, Avocado and Fennel Salad

Prep Time: 15 minutes
Cook Time: 0 minutes
Servings: 4

Brighten winter days with this refreshing salad, which makes a wonderful beginning to a meal. Walnut oil lends a subtle nutty taste to the vinaigrette, although you can substitute a more neutral oil such as grapeseed.


  • 2 Tbs. Champagne vinegar
  • 1 1/2 tsp. finely grated grapefruit zest
  • 2 Tbs. fresh grapefruit juice
  • 1 Tbs. finely chopped shallot
  • 2 tsp. sugar
  • 1 tsp. Dijon mustard
  • 1/4 cup (2 fl. oz./60 ml) walnut oil or grapeseed oil
  • Kosher salt and freshly ground pepper, to taste
  • 10 oz. (315 g) mâche
  • 1 small fennel bulb, trimmed, cored and very thinly sliced
  • 2 ruby red grapefruits, peeled and segmented
  • 1 avocado, pitted, peeled and sliced


In a small bowl, whisk together the vinegar, grapefruit zest, grapefruit juice, shallot, sugar and mustard. Slowly whisk in the walnut oil. Season the vinaigrette with salt and pepper.

In a large bowl, toss together the mâche, fennel, grapefruit segments and vinaigrette to taste. Divide among 4 individual bowls and top with the avocado slices. Serve immediately. Serves 4.

Williams-Sonoma Kitchen