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Grapefruit and Fennel Salad with Chicken and Avocado
Serves 4.
A riot of textures and flavours, this salad offers something new in every bite. Crunchy fennel, bitter radicchio, and spicy arugula partner with tart grapefruit, rich in skin-supportive vitamin C. And don’t forget creamy avocado, chock full of healthy fats for skin radiance.
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Ingredients
Dressing
- 1/3 cup (80 mL) extra-virgin olive oil
- 1 Tbsp (15 mL) apple cider vinegar
- 1 Tbsp (15 mL) maple syrup
- 2 tsp (10 mL) Dijon mustard
- 1/4 tsp (1 mL) salt
- 1/8 tsp (0.5 mL) ground black pepper
Salad
- 4 cups (1 L) baby arugula
- 1 small bulb fennel, cored and shaved or thinly sliced
- 1/2 head radicchio, cored and torn into medium pieces
- 2 cups (500 mL) cooked chicken breasts or thighs, shredded
- 1 ripe avocado, flesh cut into cubes and scooped out
- 1 large grapefruit or navel orange, peeled and segmented or sliced
- 1/4 red onion, thinly sliced
- 2 Tbsp (30 mL) toasted sunflower seeds
- 2 Tbsp (30 mL) chopped fresh dill
Nutrition
Per serving:
- calories 461
- protein 24 g
-
total fat
33 g
- sat. fat 6 g
-
total carbohydrates
22 g
- sugars 10 g
- fibre 7 g
- sodium 280 mg
Directions
01
In medium glass jar, shake to emulsify all dressing ingredients.
02
In large bowl, toss together arugula, fennel, and radicchio with two-thirds of dressing. Transfer to platter or divide among 4 shallow bowls. Top arugula mixture evenly with chicken, avocado, grapefruit, and red onion, and then drizzle over remaining dressing. Sprinkle sunflower seeds and dill overtop, and serve immediately.
