Insalata Di Finocchio E Pompelmo (sardinian Fennel And Grapefruit Salad)
This refreshing Insalata di Finocchio e Pompelmo, or Sardinian Fennel and Grapefruit Salad, is a delightful combination of crisp fennel, juicy grapefruit, and a zesty citrus dressing. It's the perfect dish to enjoy on a warm summer day or as a light and healthy side for any meal.
Ingredients
- 2 fennel bulbs, thinly sliced
- 2 pink grapefruits, segmented
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- Salt and pepper to taste
- 1/4 cup chopped fresh mint leaves
Instructions
- In a large bowl, combine the sliced fennel and grapefruit segments.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to make the dressing.
- Pour the dressing over the fennel and grapefruit, and toss gently to coat.
- Sprinkle the chopped mint leaves over the salad before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- Cook time: N/A
- Total time:
- 15 minutes
- Cooking method
- No cooking required
Nutritional facts per 1 serving
- Calories
- 120 per serving
- Carbohydrates
- 20g
- Fiber
- 6g
- Protein
- 2g
- Fat
- 5g
Supplies
Large bowl Small bowl
Tools
Whisk Knife Cutting board
Serving suggestions
Serve the Insalata di Finocchio e Pompelmo as a refreshing side dish for grilled fish or chicken, or enjoy it on its own as a light and healthy lunch.
Tips & tricks
For the best flavor, chill the salad in the refrigerator for 30 minutes before serving to allow the flavors to meld together.
Cost
$10