Jennifer’s Fennel and Grapefruit Summer Salad


1 grapefruit, peeled and sectioned
1/2 red onion, thinly sliced
1 bulb fennel, trimmed and thinly sliced
1 (15 ounce) can hearts of palm, drained and sliced
1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 teaspoon garlic powder
salt and pepper to taste
4 cups torn romaine lettuce
1/4 cup crumbled Gorgonzola cheese
1 avocado – peeled, pitted and sliced


Place grapefruit slices and any leftover juices in a bowl. Stir in onion, fennel, and hearts of palm, coating with the grapefruit juice. Pour mixture into another bowl, leaving a small amount of juice in the first bowl. Whisk together the olive oil, vinegar, salt, pepper, and garlic powder in the original bowl. Toss lettuce with the vinaigrette.

Divide lettuce onto 4 plates. Evenly distribute the grapefruit mixture on top of the lettuce and top with the Gorgonzola cheese. Place avocado slices on each salad and serve.