Our Memorial Day weekend was jam-packed! Out-of-town Family. BBQ. Tacos. Ice Cream. More Ice Cream. Donuts. Biscuits and Gravy. Gardens. Waterfalls. Dinner. And, a date! After Grandma and Grandpa went home to Wisconsin, the kids went to bed and the house we returned to some order, I made myself a sweet succulent summer salad to clear the pallet with what was left over in the fridge.
Ingredients
Salad 1 whole grapefruit* 1/2 bulb fennel shaved/sliced thinly 1/2 avocado chopped 2 tbs cotja (or feta) cheese crumbled 5 fresh basil leaves chopped 5-6 raspberries
Dressing 1 tbs apple cider vinegar 1/2 tbs dijon mustard 2 tbs olive oil
Combine all ingredients. Serve with dressing. Eat right away and enjoy the sweet taste of summer!
*Note: If you find the taste of the grapefruit to be too bitter for your taste, add some honey or sugar to the dressing or directly to the grapefruit.