This quick and colorful side salad is a lovely accompaniment to fish, chicken, or pork. When slicing the fennel, don't discard the fronds! The wispy green tips resemble fresh dill and provide a colorful, anise-flavored garnish. Source: Diabetic Living Magazine, Winter 2019

Sara Haas, R.D.N., L.D.N.


Ingredient Checklist


Instructions Checklist
  • Zest grapefruit into a large bowl until you have 1 tablespoon zest.

  • Working over a small bowl, cut the grapefruit into segments (see Tip). Cut the segments into thirds; set aside. Squeeze 2 tablespoons juice from the leftover membranes into the large bowl with the zest.

  • Add honey, mustard, salt, and pepper to the large bowl; whisk to combine. Whisk in the oil, stirring until fully combined.

  • Add fennel, apple, and the reserved grapefruit to the bowl and toss until combined. Sprinkle with sunflower seeds. Garnish with fennel fronds, if desired.


Tip: To segment a grapefruit (or orange), slice a small piece off the top and bottom. Slice along the curve of the fruit from top to bottom to remove the peel. Cut each segment from the surrounding membranes.

Nutrition Facts

130 calories; 6.1 g total fat; 0.5 g saturated fat; 206 mg sodium. 422 mg potassium; 18.6 g carbohydrates; 4.2 g fiber; 14 g sugar; 1.8 g protein; 1375 IU vitamin a iu; 36 mg vitamin c; 30 mcg folate; 42 mg calcium; 1 mg iron; 22 mg magnesium;