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
  • 3 slices (about 1/2-inch thick each) from loaf of crusty bread
  • 1/3 cup avocado oil
  • Kosher salt
  • Freshly ground black pepper
  • 2 Tbsp. fresh lemon juice
  • 1 large fennel bulb with tough outer leaves trimmed
  • 1 medium ruby red or pink grapefruit peel and pith removed, cut into segments
  • 4 cups baby arugula
  • Directions
    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.


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