Grapefruit and Fennel Salad

This salad is the perfect summer day meal, or a great side salad for a barbeque. Enjoy!

Within the last few weeks, the weather has quickly transitioned from the coolness of spring, to the heat of summer. It’s that short-wearing, picnic-going and salad-eating time of year. With the heat and sunshine I always crave greens, and luckily our local grocers and farmers markets are abounding with micro greens, mixed lettuce, arugula, and kale.

This salad recipe was created to showcase the bitter flavour, balanced with the tart and sweet tangs of grapefruit and the nutty flavour of tahini. There are plenty of bitter greens you can include – arugula, kale, spinach, endive, radicchio, etc. I find mixing bitter greens with mixed salad greens creates a perfect balance. The cumin-roasted chickpeas add an additional flavour profile, and extra protein.

—Sarah 

Serves 4 as a side salad

Directions

1. Preheat the oven to 400°F.
2. Mix garlic, coriander, cumin, and 3 tbsp. oil in a large bowl. Add chickpeas with a pinch of salt and pepper. Toss to coat.
3. Transfer the chickpeas to a parchment-paper lined baking tray. Bake, tossing halfway through, and until golden brown (approximately 20 minutes).
4. Meanwhile, mix the dressing ingredients in a small food processor or blender. Blend until smooth.
5. Combine the fennel, avocado, grapefruits and greens in a large salad bowl.
6. Add the roasted chickpeas and the dressing. Toss the salad.
7. Enjoy.

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