Early Spring Salad with Grapefruit and Ginger Vinaigrette



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Ever since I did the 21 Day Sugar Detox, I have been eating a lot more grapefruit, as I kind of forgot how delicious they are! Lately I have been making this simple salad with other ingredients that are plentiful in early spring–arugula and fennel. I’ve paired it with a simple ginger vinaigrette to make a easy, fresh, and seasonal accompaniment to a protein of your choice.


Early Spring Salad with Grapefruit and Ginger Vinaigrette
Prep time
Total time
Serves: 4
  • ¼ cup extra-virgin olive oil
  • 1 lemon, juiced
  • 1 tablespoon apple cider vinegar
  • ¼ teaspoon ginger powder
  • ¼ teaspoon sea salt
  • 4 cups arugula
  • 1 large or 2 small grapefruits, peeled and sectioned
  • 1 fennel bulb, sliced thinly with a mandoline or sharp knife
  1. Place the olive oil, lemon juice, apple cider vinegar, ginger powder, and sea salt in a small bowl and whisk to combine. Set aside.
  2. Place the arugula, grapefruit sections, and fennel slices in a large bowl and toss with the dressing just before serving.
Note: If your grapefruit is particularly large, you may want to slice the sections in half or serve with a knife.

Storage: Keeps for a couple of days separated in the refrigerator--toss fresh with dressing before serving.


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