This salad so light and fresh it reminds me that spring is around the corner. Winter makes me crave warm comfort food, but after months of hibernation, I crave lighter food like salad and fruit. I made this last week and I was surprised and how nice all the different ingredients tasted together! 🙂 I stole this recipe from my cook book Eat Drink Paleo. As always I changed a few things to make it to my liking. I love fall and winter but by February I am ready for some warmer weather so I can get outside more. This salad would be a great starter or just a light snack. What is your favourite salad or spring recipe?!

xx Malika

Fennel Grapefruit and Avocado Salad
Recipe type: Vegan, Gluten Free, Paleo
Cuisine: Salad
Prep time: 
Total time: 
Serves: 2
  • 1 pink grapefruit, first zest, then peeled
  • 1 lemon, juiced
  • 1 tbs olive oil
  • 1 tsp honey
  • pinch of sea salt
  • ½ fennel bulb, shaved or thinly sliced
  • 1 avocado, sliced
  • fresh mind leaves for garnish
  1. Make the dressing by mixing the grapefruit zest, lemon juice, olive oil, honey and salt together.
  2. On your plate layer the fennel, grapefruit pieces, and avocado.
  3. Drizzle with dressing and toss on the fresh mint.
  4. Serve and enjoy.