Mixed Lettuce Salad with Grapefruit

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A peppery (watercress), sweet (fennel) and tart (grapefruit)combination with a burst of «heat» from the radishes.

Preparation : 15 min
280 calories/serving
  • Very easy
  • Vegan
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian


1/2 Romaine lettuce 280 g
2/3 bunch watercress 80 g
2/3 fennels, thinly sliced 240 g
4 radishes, thinly sliced 60 g
2 grapefruits 600 g
2 cloves garlic, minced and mashed
2 tbsp apple cider vinegar 30 mL
2 tsp Dijon mustard 10 g
1/3 cup extra virgin olive oil 85 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1/4 cup sunflower seeds 30 g

Before you start

A mandolin will make slicing the fennel and radishes easier.


  1. Wash the romaine lettuce, then spin-dry. Tear the leaves into bite-size pieces and place them in a salad bowl. Discard the coarse stems of the watercress, wash the leaves well, then spin dry and put them in the salad bowl. Remove the stalk and feathery leaves of the fennel bulb. Thinly slice the fennel and the radishes with a mandolin, then add them to the salad. Set aside.
  2. Using a sharp knife, remove the peel and pith from the grapefruit and, working over a small bowl to catch the juices, cut out the segments. Squeeze any remaining juice into the bowl. Set the segments aside.
  3. Mince and mash the garlic, then add it to the small bowl. Add the vinegar, mustard, oil, salt, and pepper to taste. Using a fork, whisk the dressing until it is emulsified, then pour it over the salad and toss. Portion out the salad onto individual serving plates. Put the grapefruit segments and sunflower seeds on top. Serve.

Nutrition Facts Table

per 1 serving (250g)


% Daily Value




24 g

37 %

Saturated 3.1 g
+ Trans 0 g

16 %


0 mg


90 mg

4 %


14 g

5 %


5 g

21 %


7 g


4 g

Vitamin A

82 %

Vitamin C

94 %


8 %


13 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 3 ¼ servings
Grain Products : 0 serving
Milk and Alternatives : 0 serving
Meat and Alternatives : ¼ serving


This recipe is :
Low  :
Source of  :
Calcium, Copper, Iron, Niacin, Pantothenic Acid, Phosphorus, Selenium, Vitamin B2, Vitamin B6, Zinc
Good source of  :
Fibre, Magnesium, Manganese, Vitamin B1
Excellent source of  :
Folacin, Potassium, Vitamin A, Vitamin C, Vitamin E, Vitamin K
Free  :
Added Sugar


1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits ½
Vegetables ½
Fats 4 ½

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This recipe is in the following categories

Vegetables | Salads | First courses/Appetizers | Vegan | Vegetarian | Kosher | Low Sodium | Halal | High Fibre | No Cook