Total Time
25 Mins
Yield
Serves 4
Photo: Thomas J. Story

How to Make It

Step 1

Whisk together vinegar, chopped shiso, and oil in a medium bowl. With a knife or a mandoline, slice fennel very thin.

Step 2

Working with one grapefruit at a time, slice off ends, then set on an end and use a small, sharp knife to cut off peel from top to bottom, following curve of fruit. Hold fruit over bowl and slice between membranes to release segments into bowl.

Step 3

Add fennel and avocados along with a few grinds of pepper. Gently toss to coat and season to taste with salt. Transfer to a shallow bowl. Cut shiso leaves into thin strips and sprinkle on salad.

Step 4

*If you can't find shiso, use fresh basil.

Poppy, Seattle

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