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Fennel Citrus Salad

Serves

Prep Time

15 minutes

Cook Time

5 minutes

Juicy grapefruit, creamy avocado, crunchy pepitas and sprouts; shake up your old salad routine with this bright and refreshing one! Enhance the light citrus with our Grapefruit Balsamic and add a slight kick with our Red Cayenne Olive Oil! Recipe by: Taylor MacDougall

Products used: Five Pepper Sea Salt, Grapefruit Balsamic Vinegar, Red Cayenne Chili Olive Oil, Pepitas

Ingredients

½ small Cantaloupe
2 Avocados
1 large Grapefruit
1 small head Fennel
¼ cup Stony Brook Pepitas
2 Tbsp SOOC Grapefruit Balsamic
1 Tbsp SOOC Red Cayenne Olive Oil
¼ tsp SOOC Five Pepper Sea Salt
Cracked Black Pepper, to taste
⅓ cup Pea Sprouts

Directions

To start, prep the ingredients. Using a melon baller, scoop out the cantaloupe and set aside. Slice your avocados, cut your grapefruit into wedges, and shave your fennel using a mandoline. Toast your pepitas on the stove over high heat, and toss constantly for about 4-5 minutes.

Arrange the cantaloupe, avocados, grapefruit and fennel on a serving plate. Stir together the Grapefruit Balsamic and Red Cayenne Olive Oil, and drizzle over the arranged salad.