Recipes

Fennel Fruit Salad
  • Ingredients
  • About 2 cups romaine lettuce OR red leaf lettuce
  • 1 large navel orange, peeled and sectioned
  • 1 sweet ruby red grapefruit, peeled and sectioned
  • 1 cup coarsely chopped celery
  • 1/2 cup walnut halves for garnish
  • 3 tablespoons Fennel Pesto (page 26)
  • 1 tablespoon lemon juice
  • 2 tablespoons walnut oil
  • salt to taste
  • 2 medium-size ripe avocados, peeled and sliced
  • green seedless grapes for garnish
Directions
  1. Wash and dry the lettuce leaves
  2. Cut orange and grapefruit into bite-sized pieces and set aside
  3. Cook celery in microwave in 2 cups of water on high for 3 minutes then drain
  4. Cover lettuce, orange, grapefruit, and celery with plastic wrap and chill in the refrigerator
  5. Meanwhile, toast the walnuts in a 325F
  6. oven about 10 minutes, until light brown. Blend together the pesto, lemon juice, and walnut oil
  7. Add salt to taste and chill
  8. When ready to serve, tear lettuce into bite-sized pieces and place in a large bowl
  9. Add remaining ingredients and toss
  10. Place salad on individual salad plates, drizzle with dressing and garnish with walnuts and grapes
  11. Serves 4.


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