• Asher Cusack

Grapefruit, Fennel & Herb Breakfast Salad

This salad has a great balance of sweet, sour, savoury and bitter flavours.


I've been trying to eat more fruit but I don't have much of a sweet tooth. Then I discovered savoury fruit salads. Particularly at breakfast, brunch and lunch, these are a total revelation. I developed this one to lean heavy into the savoury, sour and bitter flavours, but it still has a little sweetness from the dressing and the produce itself. This is definitely a sunny day food, so don't attempt it if it's dreary and grey out, but if you're planning on breakfast and coffee on your patio, this is ideal.


Grapefruit, Fennel & Herb Salad vegan. gluten free. low calorie.

prep time 12 minutes

cook time 2 minutes

total time 14 minutes

servings 2


For the dressing:

  • 1 teaspoon fenugreek seeds

  • 1 spring onion, finely sliced

  • 1 teaspoon honey or vegan alternative such as agave

  • 1 tablespoon rice vinegar

  • Pinch of chilli flakes

  • Salt

For assembly:

  • Half a red or pink grapefruit, segments removed and cut into bite sized pieces

  • Half a small fennel bulb, thinly sliced

  • A small handful of mint and coriander (cilantro) leaves, torn

  • Olive oil


  1. Toast the fenugreek seeds in a pan over medium heat for about 2 minutes or until fragrant and lightly toasted.

  2. Mix the seeds in a small bowl with the rest of the dressing ingredients.

  3. Leave to stand for 10 minutes.

  4. Toss the remaining ingredients with the dressing in a larger bowl.

  5. Serve.

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