Zesty Fennel and Grapefruit Salad

Need a starter or side salad to impress with at your next dinner party? Or want to treat yourself or someone else to an interesting, zesty and delicious flavour combo? Then this fennel salad with grapefruit, cucumber and mint is for you. It’s made even more yummy with some chunks of cashew cheese which adds a creamy element to this otherwise very fresh raw salad.

You could of course use another type of vegan cheese if you can’t get a hold of cashew cheese – just get something creamy and mild and you’ll be good. Other than that this salad is very straight forward, takes only about 10-15 minutes to throw together and looks fancy if I may say so myself. I hope you enjoy!

If you want more fun side salads check out the video below where you can see me make this salad as well as a Fruity Tomato Salad with Whipped Feta and a Smashed Cucumber Salad.

Malin x

Fennel and Grapefruit Salad

Serves 6

INGREDIENTS:

1 lime

1 large fennel bulb

Sea salt flakes

1 ruby grapefruit

1 persian cucumber

80 g creamy fermented cashew cheese or similar, I used

Casheury brand with lemon and chives

12 mint leaves

METHOD:

Zest the lime using a grater or microplane and set aside.

Remove the pointy stalks from the fennel and use in a different recipe. Then shave the fennel into thin slices using a mandolin or a sharp knife.

Transfer fennel into a bowl and squeeze of the lime over it. Sprinkle with a generous amount of sea salt flakes and toss to coat. Set aside.

Using a sharp knife peel the grapefruit to reveal the juicy flesh, i.e. go deeper than the inner “skin”. The proceed to cut each segment out by slicing close to the pith on either side of each segment. Don’t worry if they break a little. Then peel any last morsels of grapefruit away from the pith, these little jewels will be beautiful as a garnish.

Clean and thinly slice the small persian cucumber.

Place the mint leaves into a neat pile on top of one another and roll into a tight roll. Then slice the roll from the rolls opening into thin slices of mint.

Either onto a serving dish or individual small plates start layering the ingredients starting with the fennel. Then add the grapefruit segments and persian cucumber creating a laissez-faire look.

Finally crumble the cashew cheese over the top and sprinkle with the mint slices and lime zest.