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Grapefruit & Fennel Salad with Mint Vinaigrette

Total Time

Prep/Total Time: 15 min.


4 servings

My dad has a red grapefruit tree and shares his crop with me. I toss the grapefruit with onion, fennel and mint for a fresh, fabulous salad. —Catherine Wilkinson, Dewey, Arizona
Grapefruit & Fennel Salad with Mint Vinaigrette Recipe photo by Taste of Home


  • 1 medium red grapefruit
  • 1 medium fennel bulb, halved and thinly sliced
  • 1/4 cup thinly sliced red onion
  • 3 tablespoons fresh mint leaves
  • 2 tablespoons sherry vinegar
  • 1-1/2 teaspoons honey
  • 1/8 teaspoon salt
  • 1/8 teaspoon coarsely ground pepper
  • 2 tablespoons olive oil


  1. Cut a thin slice from the top and bottom of the grapefruit; stand grapefruit upright on a cutting board. With a knife, cut off peel and outer membrane from grapefruit. Cut along the membrane of each segment to remove fruit. Arrange fennel, grapefruit and onion on a serving platter.
  2. Place mint, vinegar, honey, salt and pepper in a small food processor; cover and process until mint is finely chopped. While processing, gradually add oil in a steady stream. Drizzle over salad.

Nutrition Facts

1 serving: 114 calories, 7g fat (1g saturated fat), 0 cholesterol, 107mg sodium, 13g carbohydrate (9g sugars, 3g fiber), 1g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable, 1/2 fruit.

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