Fennel Arugula Grapefruit Salad Whole30 Paleo Primal Gourmet Easy Mother's Day Recipe

Whole30 Fennel, Arugula & Grapefruit Salad

Course Salad
Cuisine American, Canadian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 people


  • 1 bulb fennel finely shaved using mandoline; fronds reserved for garnish
  • 3 cups arugula
  • 1/2 granny smith apple finely sliced into half moons
  • 1 grapefruit segmented; juice reserved
  • 1/4 cup pistachios roughly chopped
  • 3 tbsp Extra virgin olive oil
  • 3 tbsp grapefruit juice
  • 1 tbsp balsamic glaze
  • kosher salt and black pepper to taste


  1. Add fennel and arugula to a large mixing bowl.
  2. Add EVOO, grapefruit juice, balsamic glaze and a tiny pinch of salt and pepper to a small mixing bowl. Whisk vigorously to combine. Taste for seasoning and adjust salt and pepper as required. Note: this vinaigrette lacks an emulsifier so it is normal for the dressing to separate if set aside.
  3. Pour vinaigrette overtop of salad and gently toss everything to coat. Transfer salad to serving platter and garnish with reserved fennel fronds, grapefruit segments, apple and pistachios. Serve on its own or alongside a lean protein of choice.