Make most of fresh winter flavors with this bright combination

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

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