alive logo

Grapefruit and Fennel Salad with Chicken and Avocado

Serves 4.


    Grapefruit and Fennel Salad with Chicken and Avocado

    A riot of textures and flavours, this salad offers something new in every bite. Crunchy fennel, bitter radicchio, and spicy arugula partner with tart grapefruit, rich in skin-supportive vitamin C. And don’t forget creamy avocado, chock full of healthy fats for skin radiance.


    Beauty fruit focus: Grapefruit and avocado

    Cheese, please

    If you don’t have cooked chicken on hand, or feel like keeping things vegetarian, replace it with crumbled feta or fresh goat cheese, either dairy or plant based.


    Grapefruit and Fennel Salad with Chicken and Avocado


      • 1/3 cup (80 mL) extra-virgin olive oil
      • 1 Tbsp (15 mL) apple cider vinegar
      • 1 Tbsp (15 mL) maple syrup
      • 2 tsp (10 mL) Dijon mustard
      • 1/4 tsp (1 mL) salt
      • 1/8 tsp (0.5 mL) ground black pepper
      • 4 cups (1 L) baby arugula
      • 1 small bulb fennel, cored and shaved or thinly sliced
      • 1/2 head radicchio, cored and torn into medium pieces
      • 2 cups (500 mL) cooked chicken breasts or thighs, shredded
      • 1 ripe avocado, flesh cut into cubes and scooped out
      • 1 large grapefruit or navel orange, peeled and segmented or sliced
      • 1/4 red onion, thinly sliced
      • 2 Tbsp (30 mL) toasted sunflower seeds
      • 2 Tbsp (30 mL) chopped fresh dill


      Per serving:

      • calories461
      • protein24 g
      • total fat33 g
        • sat. fat6 g
      • total carbohydrates22 g
        • sugars10 g
        • fibre7 g
      • sodium280 mg



      In medium glass jar, shake to emulsify all dressing ingredients.


      In large bowl, toss together arugula, fennel, and radicchio with two-thirds of dressing. Transfer to platter or divide among 4 shallow bowls. Top arugula mixture evenly with chicken, avocado, grapefruit, and red onion, and then drizzle over remaining dressing. Sprinkle sunflower seeds and dill overtop, and serve immediately.



      SEE MORE »
      Sweet and Sour Brussels Sprout Tempeh Stir-Fry

      Sweet and Sour Brussels Sprout Tempeh Stir-Fry

      This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.