Ahhh, Spring! This salad tastes of Spring but still uses the last of the winter grapefruit. There are many versions, which are all variations on this delicious theme.
This one uses brazil nuts rather than macadamias (pumpkin seeds work too for anyone with nut allergies or who wants an even less costly approach), thinly sliced fennel and a lemon vinaigrette. It’s a classic for a reason.
INGREDIENTS:
4 cups washed arugula (we like the wild type, which is sharper)
1 red or pink grapefruit, peeled and cut into 1-2 inch sections
½ cup macadamia nuts, chopped
½ medium bulb fennel, sliced thinly
1/2 avocado (optional)
¼ cup lemon juice
¼ cup extra virgin olive oil
Salt and pepper to taste
HOW TO MAKE IT:
In a small jar or bowl, mix lemon juice and olive oil well and add salt and pepper to taste. Arrange the arugula on a serving platter. Toss arugula with dressing. Top with thinly sliced fennel. Arrange grapefruit sections and avocado (if using).
Sprinkle macadamia nuts (or pumpkin seeds ) on top.
Enjoy. Serves 2-4.