Fresh herb, grapefruit, and fennel salad

Delight in the fresh flavors of herb-infused grapefruit and crisp fennel in this vibrant salad that bursts with zesty and refreshing notes. A culinary adventure awaits!

Ingredients:

• large ruby-red grapefruit or 3 blood oranges
• small fresh fennel bulbs, trimmed, halved vertically, sliced paper-thin
• cup fresh Italian parsley leaves
• /4 cup fresh mint leaves
• Extra-virgin olive oil
• Sea salt flakes

Instructions:

1. Trim both ends of the grapefruit. Stand it upright on a flat side. Start at the top of the fruit and slice off all the skin and white pith, following the curve of the fruit. Over a bowl, cut along the membranes to release the segments; squeeze out any juice into the bowl. Transfer the segments to a separate bowl. You can prepare this step a day in advance. Cover the juice and segments individually, and refrigerate them.
2. In a large bowl, mix together the fennel and herbs. Cut the grapefruit segments into small cubes, about 1/3 to 1/2 inch in size. Add them to the bowl with the fennel, and toss everything together. Arrange the salad on a serving platter. Drizzle a bit of oil and grapefruit juice over the salad, if desired. Sprinkle with sea salt flakes before serving.

Summary:

• Calories: 358 kcal
• Fat: 12 g
• Protein: 9 g
• Carbs: 64 g
• Potassium: 2306 mg
• Magnesium: 132 mg