Grapefruit and Fennel Salad

Grapefruit and Fennel Salad shines with a mix of olives, adding depth to its fresh, citrusy bite.

Picholine olives bring a briny punch, but if that’s too much, castelvetrano olives offer a buttery, mellow alternative.

They’re practically zero-carb, and it’s easy to eat them all in one sitting.

Grapefruit and Fennel Salad is worth savoring!

Ingredients

• 1 jar of olives
• 2 bulbs of fresh fennel
• 1 box of arugula
• 2 red grapefruit
• Olive or avocado oil
• Salt and pepper (I like Maldon salt or sea salt)
• 1 lemon

Instructions

1. Prepare the grapefruit: Peel the skin with a knife to remove bitter white pith, then segment it. Grapefruit is low in carbs—great for precise tracking.
2. Slice the fennel: Core it and use a mandolin for thin slices. Watch your fingers!
3. Make the dressing: Squeeze fresh lemon juice until no more remains. Add ¼ cup of oil—avocado or olive work well.
4. Assemble the salad:
5. • Coat fennel with ¼ of the dressing in a bowl.
   • Add arugula, mixing until incorporated.
   • Pit olives to avoid dental mishaps.
   • Gently fold in grapefruit segments—avoid overmixing.
   • Save a few grapefruit pieces for garnish.
6. Finish: Drizzle more dressing to taste. Lightly crack fresh pepper over the top.

Prep time: 10-20 minutes

Grams of carbohydrates per serving:

1 large grapefruit is 15g (so eyeball the segments)

Olives 0g

Fennel 1/2 cup 3g