Grapefruit, Mint and Fennel Salad with Pistachios

4.91 from 10 votes

Grapefruit, Mint and Fennel Salad with Pistachios

To make this grapefruit, mint and fennel salad with pistachios we used the sweet Texas grapefruits that have a vibrant, ruby color and they are ultra-sweet and juicy. We added a generous portion of fresh mint, crunchy fennel, onion rings and salty roasted pistachios. It is tossed with a vinaigrette of citrus, honey and rice vinegar.

Prep Time15

Total Time15

Course: Salads

Cuisine: American

Keyword: mint and fennel salad

Servings: servings

Author: Pat Nyswonger

Ingredients

4 large red grapefruits
1 medium fennel bulb
1/2 medium red onion
1 cup fresh mint leaves packed
1/2 cup pistachios roasted, salted - plus more for garnish
sprigs Fresh mint for garnish

For the Citrus Vinaigrette:

1/4 cup grapefruit juice reserved from earlier
1/4 cup champagne vinegar
1 tablespoon honey
1/2 cup olive oil
1/4 teaspoon sea salt
pinch white pepper freshly ground

Instructions

Cut the rind from the grapefruits, and working over a bowl to catch the juice, remove the individual segments with a sharp knife, placing the segments into a salad bowl. Reserve the juice.

Prepare the remaining ingredients and add to the salad bowl:

Wash and trim the top from the fennel bulb, slice the bulb in half lengthwise. Remove the core from the fennel and discard, cut the fennel crosswise into thin 1/8-inch slices. Peel the red onion and cut half of it into thin 1/8-inch round slices. Tear the mint leaves into pieces, add the roasted pistachios.

For the Citrus Vinaigrette: (makes about 1 cup vinaigrette)

In a small dish whisk together the grapefruit juice, vinegar, honey, olive oil, salt and white pepper.
Toss the salad ingredients with a portion (1/3 cup) of the vinaigrette, garnish with remaining pistachios and mint sprigs. Alternatively, divide the dressed salad into six small plates and garnish each one with the remaining pistachios and mint sprigs

Nutrition