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Make most of fresh winter flavors with this bright combination

Recipe: Grapefruit, avocado and fennel salad looks pretty, tastes great

Sacramento Digs Gardening
BY Debbie Arrington PUBLISHED JAN 19, 2020

Bright flavors of winter blend in this easy and refreshing salad. (Photo: Debbie Arrington)

Salads are at their best when they showcase fresh flavors of the season. And some colorful combinations look as good as they taste.

This salad combines fresh ruby red or pink grapefruit with avocado, set against a bed of crunchy fennel and cabbage. The pink tones of the citrus and red onion contrast nicely in color, flavor and texture with the pale green avocado and near-white fennel and cabbage.

The choice of red or pink grapefruit is more than just the color; they tend to be sweeter than their yellow or white counterparts. This salad also works well with navel oranges or mandarins.

Whichever citrus you use, this salad brightens up any winter meal.

Grapefruit, avocado and fennel salad

Makes 2 large servings or 4 side salad servings

Ingredients:

1 red or pink grapefruit, peeled, sectioned and chopped
1 avocado, chopped
1 cup fennel, thinly sliced
1 cup cabbage, thinly sliced
¼ cup red onion, diced

For vinaigrette:
2 tablespoons grapefruit or orange juice
1 tablespoon balsamic vinegar
2 tablespoons extra virgin olive oil
¼ teaspoon paprika
½ teaspoon sugar
Salt and pepper to taste

Instructions:

In a large salad bowl, combine grapefruit, avocado, fennel, cabbage and red onion.

In a jar, combine grapefruit or orange juice, balsamic vinegar, olive oil, paprika, sugar, salt and pepper. Cover jar tightly and shake until blended.

Pour vinaigrette over grapefruit mixture in bowl. Toss gently. Serve immediately.

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RECIPE

A recipe for preparing delicious meals from the bounty of the garden.

Keywords:

recipe recipes gardening Sacramento cooking avocado fennel farmers markets grapefruit backyard produce produce management salad citrus fruit

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Garden Checklist for week of July 21

Your garden needs you!

* Keep your vegetable garden watered, mulched and weeded. Water before 8 a.m. to reduce the chance of fungal infection and to conserve moisture.

* Feed vegetable plants bone meal, rock phosphate or other fertilizers high in phosphate to stimulate more blooms and fruiting. (But wait until daily high temperatures drop out of the 100s.)

* Don’t let tomatoes wilt or dry out completely. Give tomatoes a deep watering two to three times a week.

* Harvest vegetables promptly to encourage plants to produce more. Squash especially tends to grow rapidly in hot weather. Keep an eye on zucchini.

* Pinch back chrysanthemums for bushy plants and more flowers in September.

* Remove spent flowers from roses, daylilies and other bloomers as they finish flowering.

* Pinch off blooms from basil so the plant will grow more leaves.

* Cut back lavender after flowering to promote a second bloom.

* It's not too late to add a splash of color. Plant petunias, snapdragons, zinnias and marigolds.

* From seed, plant corn, pumpkins, radishes, winter squash and sunflowers.

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