Vegan grapefruit and fennel salad

Vegan grapefruit and fennel salad with fennel, grapefruit, pistachios and olive oil: fresh, bittersweet and crunchy – a light recipe for warm days and quick cooking.

At a glance

• Serves 2
• Prep time: 12 min
• No cooking needed
• Total time: 12 min
• Calories: 250 kcal per serving
• Protein: 5 g
• Fat: 18 g
• Carbs: 16 g

Ingredients

• 1 fennel bulb
• 1 grapefruit
• 30 g pistachios
• 2 tbsp olive oil
• 1 pinch of salt

Method

You’ll need: chopping board · knife · mixing bowl

1. Wash the fennel, halve the bulb and slice or shave it into thin strips. Finely chop the fennel fronds and set them aside.
2. Peel the grapefruit so the white pith is removed as well. Cut out the segments between the membranes, catching the juice as you go.
3. Whisk the saved grapefruit juice with the olive oil and salt into a dressing.
4. Put the fennel and grapefruit segments in a bowl and gently toss everything with the dressing.
5. Roughly chop the pistachios and scatter them over the salad with the fennel fronds.
6. Serve the salad straight away so the fennel and pistachios stay crunchy.

Good to know

This salad is fresh and pleasantly bittersweet. I especially like it when I want something light that still has character.

Swaps

Pistachios → walnuts (more omega-3 fatty acids) | grapefruit → orange (milder flavour, also vitamin C) | olive oil → avocado oil (similar fat profile) | fennel → celery (crunchy, with fibre)

Allergens

Contains tree nuts (pistachios). Children may find it unusual because of the bitter grapefruit rather than the ingredients themselves. Generally suitable during pregnancy – but bear in mind that grapefruit can interact with medicines.

Dairy-free recipes