Fresh Asparagus Salad with Fennel & Grapefruit Recipe

Fresh Asparagus Salad with Fennel & Grapefruit
Crisp-tender asparagus, fennel, and tart grapefruit star in this refreshing and filling seasonal salad. Fennel and grapefruit have an affinity for each other, and take asparagus to new heights
Serves: 8
  • For the vinaigrette:
  • 2 Tbs. canola oil
  • 1 Tbs. white wine vinegar
  • 1 Tbs. fresh grapefruit juice
  • 1 Tbs. honey
  • 1 Tbs. minced shallots
  • 1 tsp. Dijon mustard
  • ¼ tsp. kosher salt
  • For the salad:
  • 1 ½ cups chopped fresh asparagus
  • ½ fennel bulb, sliced paper-thin (4–5 oz.)
  • 2 grapefruits, peeled and cut into segments
  1. Bring a large pot of salted water to a boil.
  2. For the vinaigrette, whisk together oil, vinegar, grapefruit juice, honey, shallots, Dijon, and salt in a bowl.
  3. For the salad, cook asparagus in boiling water, 2 minutes; transfer to a bowl of ice water with a slotted spoon, then drain.
  4. Combine asparagus, fennel, and grapefruit segments in a bowl. Add vinaigrette, toss to coat.
Nutrition Information
Calories: 70 Fat: 3g Saturated fat: 0g Carbohydrates: 10g Sugar: 7g Sodium: 85mg Fiber: 2g Protein: 1g Cholesterol: 0mg

For more seasonal salad recipes – Seasonal Salads