Remember those lovely pea shoots we received in our CSA box last week? We threw them into an avocado and pink grapefruit salad, along with slices of spring fennel, and they turned this classic food pairing into something even more vibrant and refreshing.
Drizzled with a sesame-maple dressing, this palate-pleasing salad is creamy, crunchy, tangy, and sweet. We're praying that we get the same produce in our CSA box this week so we can make it all over again!
Note: If you don't have pea shoots, you could substitute other microgreens, watercress, arugula, or butter lettuce.
We also gave it a dusting of Himalayan pink salt at the end – totally unessential but we loved extending the pink theme!
Avocado and Grapefruit Salad
serves 2
1 pink grapefruit
1 teaspoon toasted sesame oil
1 teaspoon extra virgin olive oil
1 teaspoon maple syrup
Freshly ground white pepper
Sea salt
1 fennel bulb, thinly sliced
2 cups pea shoots
1 avocado, sliced
Segment the grapefruit over a bowl to catch any juices and squeeze excess juice from the membranes.
Use 1/4 cup of this juice for the dressing, whisking it with the olive oil, sesame oil, maple syrup, a pinch of white pepper (about 2 ground peppercorns or 1/16 teaspoon), and a pinch of sea salt. Taste and adjust seasonings, if desired.
Gently toss the fennel and pea shoots in half of the dressing. Arrange on two plates, top with the grapefruit and avocado, and drizzle the remaining dressing over the fruit.
Related: Recipe: Fennel, Beet, and Orange Salad
(Images: Emily Ho)
Kart Serving Tray b...

Comments (5)
Pea shoots are my favourite vegetable! Sublime! I've always had them quickly stirfried -- with no sauces or flavourings -- and as an accompaniment to spicy Szechuan food. Wish I could find them in the store or market!
As for a grapefruit/avocado salad, I make a pretty awesome one...
Mine has roast beets, and a lovely yoghurt dressing -- finely chopped shallots, plain yoghurt, red wine vinegar, honey, pepper, olive oil. Delicious!
Went straight down to the kitchen and made this for lunch -- w/spinach as the greens and no fennel. Still awesome!
@ Kim W-thanks! im thinking of doing the same thing (spinach is already at home).
cant wait to give it a try!
Peashoots are a new favorite of mine and I can find them all the time at Traders Joes. I like to munch on them raw but also take a handful and throw them into a cooked bowl of Greek Avgolemono - lemon and rice soup to which I also like to add some cooked chicken. Peashoots add a nice touch.
I made this for a dinner party over the weekend and it was a raving success! I used a rocket/spring greens mix and omitted the fennel. As maple syrup is really expensive here in the UK, I just used some sugar, but found it lacked a bit of complexity so I added a squirt of rooster sauce (sriracha), not enough to make it spicy, but enough to add some depth of flavor. Very very good and easy enough for a weeknight!