Grapefruit, Avocado and Fennel Salad

[obsidienne]

Quick introduction: I live in Alberta, Canada, and although I've only been vegan for just over a year, and it has been the best year of food in my life so far. I read a lot of books on nutrition, cookbooks... and books in general. I'm a crazy cat lady (I have three), and I love plants and flowers -- especially taking photos of them. :)

I tried this recipe a few weeks ago and it was a gorgeous experience in colour, flavour and scent. Best of all, it made me feel like it was summer.

Grapefruit, Avocado and Fennel Salad with Orange Juice

Created by: Chef Brad Moore, Toronto, ON

Serves 4

• 1/3 cup (75 mL) 100% orange juice
• ¼ cup (50 mL) fresh lemon juice
• 3 tablespoons (45 mL) olive oil
• 2 tablespoons (30 mL) liquid sweetener of your choice (the original recipe called for honey)
• 1 tablespoon (15 mL) minced shallot
• 1 teaspoon (5 mL) grated lemon peel
• 1 teaspoon (5 mL) grated orange peel
• 1 teaspoon (5 mL) minced peeled fresh ginger
• 1 teaspoon (5 mL) dry mustard
• 1 teaspoon (5 mL) oriental sesame oil
• 2 large pink Florida grapefruits, peel and white pith removed
• 1 pound (1/2 kg) fennel bulbs, trimmed, cut into paper-thin slices
• 2 large avocados, halved, pitted, peeled, cut into thin slices
• 2 cups (500mL) arugula*

Whisk first 10 ingredients in large bowl to blend. Season with salt and pepper. Using sharp knife, cut between membranes of grapefruits to release segments. Spread fennel slices over large platter. Arrange grapefruit segments and avocado slices atop fennel. Drizzle dressing over salad. Arrange arugula atop salad.

*I had no arugula, so I used a spring greens mix, and that was perfectly delicious.