The tart flavors in a salad of baby arugula, grapefruit, and fennel are beautifully balanced by an avocado-oil vinaigrette and crunchy black pepper croutons baked with the same ultrahealthy oil. The croutons can be made up to 2 days ahead; store them in an airtight container.
Servings: Makes 4–6 servings
Ingredients 3 slices (about 1/2-inch thick each) from loaf of crusty bread1/3 cup avocado oilKosher saltFreshly ground black pepper2 Tbsp. fresh lemon juice1 large fennel bulb with tough outer leaves trimmed1 medium ruby red or pink grapefruit peel and pith removed, cut into segments4 cups baby arugula
To make croutons: Preheat oven to 375°. Trim crust off bread, and cut slices into 1/2-inch cubes. In a medium bowl, combine bread cubes, 3 tablespoons avocado oil, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Toss well and place on a rimmed baking sheet. Bake 4 minutes, then turn cubes over with a spatula and continue baking until golden brown (4 to 7 minutes longer). Remove from oven and allow to cool.
To make vinaigrette: Put lemon juice in a small bowl. Slowly whisk in remaining avocado oil until blended. Season with salt and pepper to taste.
To make salad: Using a mandoline or a vegetable peeler, shave fennel into very thin slices. In a large bowl, combine fennel, grapefruit, arugula, croutons, and vinaigrette. Toss gently and season with salt and pepper if desired.