Grape Fennel Salad

Grape Fennel Salad

Ingredients

Salad

• 2 fennel bulbs/bottoms, thinly sliced
• 1 grapefruit, segmented and roughly chopped
• 1 small red onion, very thinly sliced
• 30 red grapes, halved
• 56g pistachios, toasted and roughly chopped
• 5g fresh dill, chopped
• 20g capers

Dressing

• 30g olive oil
• 20g honey
• 20g Dijon mustard
• 20g apple cider vinegar
• Salt, to taste
• Black pepper, to taste

Directions

1. Prepare the vegetables: Thinly slice the fennel and red onion. Halve the grapes and roughly chop the grapefruit segments.
2. Toast the pistachios: If they aren’t already toasted, place them in a dry skillet over medium heat for 3–5 minutes, stirring frequently, until fragrant. Let cool slightly.
3. Make the dressing: Whisk together the olive oil, honey, Dijon, and apple cider vinegar. Season with salt and plenty of black pepper.
4. Combine: Add the fennel, grapefruit, red onion, grapes, dill, capers, and pistachios to a large bowl.
5. Dress: Pour the dressing over the salad and toss thoroughly.
6. Serve: Let the salad sit for about 5–10 minutes before serving so the fennel can absorb some of the dressing while maintaining its crunch.

Nutrition Per Serving, Makes 4

Calories: 285

Protein: 5g

Carbohydrates: 32g

Fat: 17g

Fiber: 6g