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.

4.91 from 10 votes

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Prep Time: 15

Total Time: 15

Servings: servings

Calories: 170kcal

Author: Pat Nyswonger

Ingredients

4 large Texas red grapefruits
1 medium fennel bulb
1/2 medium red onion
1 cup packed fresh mint leaves
1/2 cup roasted salted pistachios, plus more for garnish
Fresh mint sprigs for garnish
For the Citrus Vinaigrette:
1/4 cup reserved grapefruit juice
1/4 cup champagne vinegar
1 tablespoon honey
1/2 cup olive oil
1/4 teaspoon sea salt
pinch freshly ground white pepper

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