Directions:
- Whisk together vinegar, chopped shiso, and oil in a medium bowl. With a knife or a mandoline, slice fennel very thin.
- 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.
- 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.
- *If you can't find shiso, use fresh basil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1000.79 Kcal (4190 kJ) | ||
| Calories from fat | 809.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 89.9g | 138% | |
|---|---|---|---|
| Sodium | 2468.08mg | 103% | |
| Potassium | 2918.76mg | 62% | |
| Total Carbs | 52.56g | 18% | |
| Sugars | 4.02g | 16% | |
| Dietary Fiber | 37.38g | 150% | |
| Protein | 10.38g | 21% | |
| Vitamin C | 68.3mg | 114% | |
| Iron | 8.6mg | 48% | |
| Calcium | 162.9mg | 16% | |
| Amount Per 100 g | |||
| Calories | 130.12 Kcal (545 kJ) | ||
| Calories from fat | 105.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.69g | 138% | |
|---|---|---|---|
| Sodium | 320.88mg | 103% | |
| Potassium | 379.48mg | 62% | |
| Total Carbs | 6.83g | 18% | |
| Sugars | 0.52g | 16% | |
| Dietary Fiber | 4.86g | 150% | |
| Protein | 1.35g | 21% | |
| Vitamin C | 8.9mg | 114% | |
| Iron | 1.1mg | 48% | |
| Calcium | 21.2mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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