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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.



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      Mussels with Tomato, Saffron, and Fennel

      Mussels with Tomato, Saffron, and Fennel

      B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.