Grapefruit Salad With Fennel & Honey-Lime Dressing

Hello hello! Today we're going to be making a grapefruit salad that is all the good things. Crunchy, citrusy, juicy, bright, and vibrant. It comes together FAST and the secret is a trusty mandolin. The steps couldn't be easier: just shave some fennel and celery. Slice a grapefruit. Whisk together an easy homemade sweet + sour dressing. And if you're feeling ambitious, top with some pecorino romano.

You know what this grapefruit salad is good for? Hot summer days. You know what else it's good for? Cold winter nights. All of the ingredients in this salad are available year round (and are exceptionally delicious when it's freezing and you're only eating kale and stews and sweet potatoes on repeat, aka January) but right now, it's summer.

And summer means fruit salads. Summer means NOT turning the oven on and avoiding standing over a hot stove. Summer means turning the grill on and enjoying the abundance of the season. Summer means coleslaw and burgers and dogs and corn and shared plates, cold beers and late nights.

But I digress. Back to the salad at hand. Let's talk about some common questions you may have.

What is a mandoline and how do I use one?

A mandoline is a handheld tool that allows you to easily slice or shred vegetables very thin. I use this one and really like it. It makes slicing thicker and tougher vegetables like fennel, radishes or carrots super easy and I think it's a great kitchen tool to have.

How thin should I slice my fennel?

You should slice your fennel bulb in half and then about ⅛-1/4th of an inch thick. The shape doesn't matter much. If using a mandolin, try out a few settings to see which you like- but it should be thin so the dressing can penetrate the fennel! If slicing with a knife, just do the best you can! The thinner the better. Here is a great video tutorial of how to slice your fennel.

What should I do with my fennel fronds and stalks?

We try to waste as little as possible in our house. The fronds are delicious on the top of the salad (so are celery leaves!) and the stalks are perfect for soup stock or as a cocktail stirrer (hello bloody marys!)

How do I slice my grapefruit so there is no outer skin or pith like in your photo?

Glad you asked! For salads, I really like to use the segmenting technique for pieces or whole slices. It's really easy. First slice off the top and bottom of your grapefruit so that it's got a flat top and bottom. Then, on a cutting board, use a pairing knife to slice away the skin and pith, being careful not to lose too much fruit. Finally, slice your grapefruit into thick rounds like I did (4-5 slices per grapefruit) or segment it if you prefer smaller pieces. You can see a more in-depth tutorial here (method #2)!

I am not a fan of raw celery. Can I omit it?

Sure, but don't! Celery sliced thin adds an amazing texture and flavor dimension to the overall salad. Don't knock it till you try it! My husband doesn't like fennel, celery, or fruit, and loves this salad 🙂

How can I make this grapefruit salad vegan?

So easy! Swap out honey for maple syrup and just nix the pecorino romano!

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Want more fennel? Try my warm cauliflower salad with fennel slaw next!

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