Description
A refreshing winter salad featuring juicy grapefruit, sweet persimmons, and crisp fennel, all tossed with a citrusy vinaigrette and fresh herbs.
Ingredients
Scale
- 2 large grapefruits, peeled and segmented
- 2 fuyu persimmons, thinly sliced
- 1 medium fennel bulb, shaved thin
- 2 cups mixed greens
- 2 tablespoons olive oil
- Juice of 1 lemon
- 1 teaspoon honey
- 1 tablespoon white wine vinegar
- Salt and black pepper to taste
- Fresh mint or basil leaves, for garnish (optional)
Instructions
- In a large bowl, combine grapefruit segments, sliced persimmons, and shaved fennel.
- In a small jar or bowl, whisk together olive oil, lemon juice, honey, and white wine vinegar. Season with salt and pepper to taste.
- Place mixed greens on a serving platter or shallow bowl.
- Top with the fruit and fennel mixture, then drizzle with the prepared vinaigrette.
- Let sit for 5 minutes to allow flavors to meld.
- Garnish with fresh mint or basil, and serve immediately.
Notes
- Use ruby red grapefruit for a sweeter flavor and vibrant color.
- Persimmons should be ripe but still firm for easy slicing.
- For added texture, toss in toasted nuts or pomegranate seeds.
- Chill your serving bowl beforehand for an extra crisp presentation.
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 14g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg