Fresh Herb, Grapefruit, and Fennel Salad

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
26%
Fresh Herb, Grapefruit, and Fennel Salad
45 min.
8
163kcal

Suggestions


Welcome to a refreshing culinary experience with our Fresh Herb, Grapefruit, and Fennel Salad! This vibrant dish is not only a feast for the eyes but also a delightful explosion of flavors that will awaken your taste buds. Perfectly suited for any occasion, whether as a side dish, antipasti, or a light snack, this salad is a versatile addition to your dining table.

Imagine the crispness of thinly sliced fennel, paired with the bright, zesty notes of ruby-red grapefruit or blood oranges. The combination of fresh mint and Italian parsley adds an aromatic touch that elevates this salad to new heights. With its vegetarian, vegan, gluten-free, and dairy-free attributes, it caters to a variety of dietary preferences, making it an ideal choice for gatherings and celebrations.

Not only is this salad a visual delight, but it also boasts a low-calorie count of just 163 kcal per serving, allowing you to indulge without guilt. The preparation is simple and can even be done a day in advance, making it a convenient option for busy hosts. Drizzled with extra-virgin olive oil and a sprinkle of sea salt flakes, this salad is sure to impress your guests and leave them craving more. Dive into this refreshing dish and let the flavors transport you to a sun-kissed Mediterranean garden!

Ingredients

  • small fennel bulb fresh paper-thin trimmed halved sliced
  • 0.3 cup mint leaves fresh
  • servings olive oil extra virgin extra-virgin
  • cup parsley fresh italian
  • large ruby grapefruit 
  • servings sea salt 

Equipment

  • bowl

Directions

  1. Cut off top and bottom ends of grapefruit.Stand on 1 flat side. Starting at top of fruit,cut off all peel and white pith, followingcurve of fruit. Working over bowl, cutbetween membranes, releasing segments;squeeze any juice into bowl.
  2. Transfersegments to another bowl. DO AHEAD: Canbe made 1 day ahead. Cover juice andsegments separately and chill.
  3. Combine fennel and herbs in largebowl.
  4. Cut grapefruit segments into 1/3- to1/2-inch cubes.
  5. Add to bowl with fenneland toss to coat. Arrange salad on platter.
  6. Drizzle lightly with oil, then grapefruitjuice, if desired.
  7. Sprinkle with sea saltflakes and serve.
  8. Epicurious

Nutrition Facts

Calories163kcal
Protein3.09%
Fat74.95%
Carbs21.96%

Properties

Glycemic Index
12.75
Glycemic Load
2.12
Inflammation Score
-8
Nutrition Score
11.062608752562%

Flavonoids

Eriodictyol
1.07mg
Hesperetin
0.29mg
Naringenin
13.55mg
Apigenin
16.25mg
Luteolin
0.53mg
Kaempferol
0.12mg
Myricetin
1.12mg
Quercetin
0.29mg

Nutrients percent of daily need

Calories:163.01kcal
8.15%
Fat:14.25g
21.92%
Saturated Fat:2.01g
12.54%
Carbohydrates:9.4g
3.13%
Net Carbohydrates:6.56g
2.38%
Sugar:5.22g
5.8%
Cholesterol:0mg
0%
Sodium:229.13mg
9.96%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.32g
2.64%
Vitamin K:168.17µg
160.16%
Vitamin C:30.39mg
36.84%
Vitamin A:1247.18IU
24.94%
Vitamin E:2.47mg
16.44%
Fiber:2.84g
11.35%
Potassium:347.95mg
9.94%
Folate:34.19µg
8.55%
Manganese:0.15mg
7.5%
Iron:1.08mg
5.98%
Calcium:51.82mg
5.18%
Magnesium:18.56mg
4.64%
Phosphorus:42.1mg
4.21%
Copper:0.07mg
3.39%
Vitamin B3:0.58mg
2.91%
Vitamin B6:0.06mg
2.9%
Vitamin B5:0.28mg
2.79%
Vitamin B2:0.04mg
2.51%
Vitamin B1:0.03mg
2.09%
Zinc:0.24mg
1.62%
Source:Epicurious