Imagine a salad that's not just a side dish, but a vibrant culinary adventure that dances on your taste buds! This Grapefruit Fennel Herb Salad with Cactus Pear Vinaigrette is more than just a recipe—it's a Mediterranean-inspired masterpiece that transforms ordinary ingredients into an extraordinary sensory experience. Prepare to be transported to sun-drenched coastal landscapes with every crisp, zesty bite!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 2 cups arugula
- 1 grapefruit, segmented
- 1/2 cup fennel, thinly sliced
- 1/4 cup fresh herbs (parsley, mint)
- 1/4 cup cactus pear, diced
- 2 tablespoons cactus pear vinaigrette
Instructions
- Begin by preparing all your ingredients. Rinse the arugula thoroughly under cold water and then spin it dry in a salad spinner or pat it dry with a clean kitchen towel. Place the arugula in a large mixing bowl.
- Next, segment the grapefruit. To do this, cut off the top and bottom of the grapefruit to create a stable base. Stand the grapefruit upright and carefully slice off the skin and pith, following the curve of the fruit. Once the skin is removed, use a sharp knife to cut between the membranes and release the segments. Add the segmented grapefruit to the bowl with the arugula.
- Thinly slice the fennel bulb using a sharp knife or a mandoline slicer for even slices. Add the fennel to the mixing bowl with the arugula and grapefruit.
- Chop the fresh herbs (parsley and mint) finely. You can use a knife or kitchen scissors for this. Add the chopped herbs to the salad mixture in the bowl.
- Prepare the cactus pear by cutting it in half lengthwise. Use a spoon to scoop out the flesh and then dice it into small cubes. Add the diced cactus pear to the salad bowl.
- Drizzle the cactus pear vinaigrette over the salad ingredients in the bowl. Use tongs or a large spoon to gently toss the salad, ensuring that all the ingredients are well coated with the vinaigrette.
- Once tossed, taste the salad and adjust the seasoning if necessary. You may want to add a pinch of salt or a squeeze of lemon juice for extra brightness.
- Serve the salad immediately on individual plates or in a large serving bowl. Enjoy your refreshing Grapefruit Fennel Herb Salad with Cactus Pear Vinaigrette!
Tips
- Freshness is Key: Always use the freshest ingredients possible. Look for crisp arugula, plump grapefruits, and vibrant herbs.
- Segmenting Technique: When removing grapefruit segments, use a sharp paring knife and work over a bowl to catch any delicious juices.
- Fennel Slicing Hack: For paper-thin fennel slices, use a mandoline slicer or the sharpest knife in your kitchen. Thinner slices mean more delicate texture.
- Herb Handling: Chop herbs just before adding to the salad to preserve their essential oils and maximize flavor.
- Vinaigrette Pro Tip: If you can't find cactus pear vinaigrette, you can make a quick substitute by blending cactus pear puree with olive oil, lemon juice, and a touch of honey.
- Serving Suggestion: For an extra touch of elegance, chill the serving plates beforehand to keep the salad crisp and cool.
- Make-Ahead Note: Prepare all ingredients separately and combine just before serving to maintain the salad's optimal texture and freshness.
Nutrition Facts
Calories: 155kcal
Carbohydrates: 25g
Protein: 2g
Fat: 6g
Saturated Fat: 0g
Cholesterol: 0mg
