Fennel, Pink Grapefruit, and Avocado Salad

This salad is a true celebration of flavors, thanks to the citrus fruits that add freshness, taste, and color to any dish! They pair perfectly with the other ingredients... as I always say, nature gives us treasures—it's up to us to make the most of them!
Fennel, Pink Grapefruit, and Avocado Salad
This salad is a true celebration of flavors, thanks to the citrus fruits that add freshness, taste, and color to any dish! They pair perfectly with the other ingredients... as I always say, nature gives us treasures—it's up to us to make the most of them!
Steps
- 1
Remove the stalks and tough outer leaves from the fennel (save them for another use), keeping only the tender hearts. Slice them thinly and rinse in cold water. Cut the escarole into strips and wash well in cold water. Peel the red onion and slice it thinly.
- 2
Peel the pink grapefruit, removing the white pith (which is very bitter), and carefully remove the membrane from the segments to get just the pulp. Cut the pulp into pieces. Roughly chop the shelled pistachios with a knife.
- 3
Cut the avocado in half, remove the pit, and gently separate the skin from the flesh. Cut the flesh into medium-sized cubes.
- 4
Juice the orange and lemon and pour the juice into a small bowl. Add the maple syrup, extra virgin olive oil, salt, and a grind of black pepper. Whisk together to emulsify.
- 5
In a salad bowl, combine the escarole and fennel (well drained and dried), red onion, pink grapefruit, avocado, and pistachios. Dress with the citrus vinaigrette, toss well, and serve in 2 individual bowls.
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