The weather in Brooklyn is gorgeous right now. Spring is showing off its sunny days, blooming flowers and crisp, fresh air. To herald in this new season, I decided to make this refreshing salad.
All the ingredients I used for this salad are in the Title of this post. I came up with this combination simply because they are some of my favorite spring and summer flavors and they cool my body down after a day of running errands in the sun. On very hot days, when you lose a lot of water from sweating, I like to replenish my body with cooling foods that hydrate and contain lots of vitamins.
Fennel and mint are very cooling to the system and grapefruit is bursting with the powerful anti-oxidant, Vitamin C. Fennel also contains phytonutrients are anti-inflammatory and have anti-cancer properties. It’s rich in antioxidants, fiber and potassium. Mint leaves are high in fiber, magnesium, and help heal many problems that occur in the gastrointestinal tract. I love drinking fresh mint tea when my stomach is upset.
Another great thing about this salad is that it keeps overnight and tastes better the second day. Fennel can be very tough to chew, so I try to slice the bulb as thinly as I can. The grapefruit take away any bitterness in the fennel, and mint leaves enhance the flavors of both. There’s nothing else I add to this salad. It’s absolutely gorgeous as is. Enjoy!
- 1 bulb, Fennel
- 1 Grapefruit
- Handful of Mint Leaves
Cut the stems off the fennel bulb and slice the bulb as thinly as possible. You can get rid of the harder root portion of the fennel bulb. Place the fennel slices in a big bowl. Cut the grapefruit in half and squeeze the juice of one half over the fennel. Peel the other grapefruit half and chop it into pieces. Add the grapefruit pieces to the bowl. Chop the mint leaves and finely as you like. Or you can keep the leaves whole. Mix everything together and allow the salad to sit in the fridge for at least half an hour before serving.