Grapefruit & Fennel Salad

April 26, 2015  |   Emma Zumsen
Fresh ruby red grapefruit on a table.
20 min

The refreshing crisp flavor of grapefruit finds its perfect match with fennel in this summery salad. It is deceptively easy to pull together and makes for an impressive addition to a seafood or chicken centric meal. 


  • 1 ruby grapefruit, peeled and segmented
  • 1 medium fennel bulb, trimmed and julienned
  • 1 Tbsp fennel leaves, finely chopped
  • 3 Tbsp slivered blanched almonds, toasted


  1. In a large bowl, toss the fennel, fennel leaves and almonds with the grapefruit.
  2. Drizzle olive oil over and sprinkle salt and cracked black pepper. Cover tightly and let ingredients marinate to marry their flavors for several hours in the refrigerator, stirring often.
  3. To serve, arrange the lettuce leaf on six salad plates and spoon the grapefruit mixture over the leaves. Serve immediately.

About the author

Emma Zumsen

Emma Zumsen

Emma is a wildly curious baker, mama, creator, and reader who loves a good farmer’s market almost as much as she loves a new pair of shoes. Born in Montana and raised in Minnesota, she made her way to the east coast nine years ago where she has settled in Brooklyn with her husband and son. In an effort to channel her various interests, passions, and experiences into something productive, she divides her professional brain between food and digital marketing – both of which she finds endlessly fascinating. Emma’s two favorite foods are freshly popped popcorn shared with her kiddo and guacamole.