Brighten Your Plate With This Vibrant Fennel and Grapefruit Salad

Vegan Fennel Salad with Grapefruit, Watercress, and Radishes

A burst of citrusy sweet grapefruits adds a colorful touch to this savory fennel salad. Served over a bed of watercress and spritzed with a citrus olive oil dressing, this salad is full of flavor.

Fennel is the perfect ingredient to star in your salads this time of year. Its season runs through early spring meaning it’s ideal for transitioning from winter. Its crunchy texture will add a refreshing bite to your salads.

Fennel Salad Nutrition

Fennel is also a great source of vitamin C, fiber, potassium, folate, copper, calcium, and iron. It is antioxidant rich due to its phytonutrients; rutin, quercetin, and anethole. These nutrients and its vitamin C content make it great for boosting the immune system and warding off spring viruses.

Grapefruit does more than add color to fennel salad. Grapefruit is a nutrient powerhouse with a wide range of health benefits. Grapefruit is rich in vitamin C, copper, vitamin A, fiber, potassium, biotin, and vitamin B1. Its lycopene content also has linked it to decreased cancer risk and increased cardiovascular health.

Serving as the perfect bed on which to serve fennel and grapefruit, is watercress. Watercress has a lightly peppery taste, if purchased in its young state. I like to buy packaged watercress with the roots attached for the freshest flavor. The mustardy notes of watercress stimulate digestion and taste buds making it perfect for enriching the flavors of this spring salad.

Recipe Tips

When chopping fennel, save the leaves for garnish. They are completely edible and add an elegant touch and flavor to the salad. You can also save the fennel stalks for use in soup or homemade vegetable broth. You’ll limit your food waste and maximize your use out of the versatile vegetable.

This light and refreshing fennel salad pairs well with a citrusy pasta such as this lemon asparagus fettuccine recipe. Serve the meal alongside a white wine such as sauvignon blanc to keep the tones bright and fruity.

Vegan Fennel Salad with Grapefruit, Watercress, and Radishes

Fennel Salad with Grapefruit, Watercress, and Radishes
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Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Serving Size: 2

Calories per serving: 352

Fat per serving: 26.5

Saturated fat per serving: 3.7

Carbs per serving: 24.3

Protein per serving: 7.8

Fiber per serving: 7.1

Sugar per serving: 14.5

Sodium per serving: 419

Ingredients

  • 2 bunches watercress, rinsed and stems removed
  • 1 fennel bulb
  • 1 grapefruit, peeled and segmented
  • 3 radishes, sliced
  • ¼ cup olive oil
  • 3 tablespoons juice from grapefruit
  • 1 tablespoon apple cider vinegar
  • ½ tablespoon agave
  • ¼ teaspoon sea salt
  • Optional: Italian herbs

Instructions

  1. After removing stems, place watercress in a large bowl. Slice fennel in half and then slice each half into thin pieces. Add sliced fennel to the bowl.
  2. Chop grapefruit into bite sized pieces and add to the bowl along with sliced radishes. Toss together until all ingredients are well dispersed.
  3. In a small bowl, whisk together olive oil, grapefruit juice, agave, apple cider vinegar, and sea salt. Pour dressing over salad and then divide salad between two bowls. Season with sea salt and pepper to taste. Enjoy!
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Images via Karissa Bowers

Karissa Bowers
Karissa Bowers

Karissa Bowers is a fashion and food blogger living a compassionate lifestyle. Karissa is the blogger of Vegan À La Mode where she shares her favorite vegan and gluten-free recipes and also her eco-friendly cruelty-free style. Her love for photographing food and her outfits, drove her to develop a passion for photography. After a few years of honing in on her photography skills, Karissa launched her business, Karissa Bowers Photography, where she shoots weddings and portraits. When she’s not taking photos or in the kitchen, you can find Karissa traveling and trying new vegan restaurants.