Shaved Fennel, Cucumber and Grapefruit Salad with Mint and Toasted Almonds

Serving Size: 4

Approximate Time

Prep 20 min

Cook 0 min

Total 20 min

Ingredients

1 large fennel bulb, very thinly sliced (fronds reserved)
1 English cucumber, thinly sliced into ribbons or rounds
1 pink grapefruit, segmented, plus 2 tbsp (30 ml) reserved juice
2 cups (60 g) baby watercress or arugula
1/4 cup (30 g) sliced almonds
2 tbsp (8 g) chopped fresh mint
2 tbsp (8 g) chopped flat-leaf parsley
1 small shallot, finely minced
2 tbsp (30 ml) fresh lemon juice
1 tsp Dijon mustard
1 tsp honey
1/3 cup (80 ml) extra-virgin olive oil
1/4 tsp fine sea salt, plus more to taste
Freshly ground black pepper, to taste

Instructions

1. Toast the almonds in a dry skillet over medium heat, stirring frequently, until golden and fragrant, 3 to 4 minutes. Transfer to a plate to cool.
2. In a small bowl, whisk the shallot, lemon juice, reserved 2 tablespoons grapefruit juice, Dijon, honey, salt, and a few grinds of pepper. Slowly whisk in the olive oil until emulsified.
3. In a large bowl, combine the shaved fennel, cucumber, and watercress. Add the mint, parsley, and a few torn fennel fronds.
4. Drizzle about half of the dressing over the salad and toss gently to coat. Season to taste with additional salt and pepper.
5. Fold in the grapefruit segments and toss lightly, adding more dressing as needed.
6. Top with the toasted almonds and a few extra fennel fronds. Serve immediately.