In this salad I use fresh, thinly sliced fennel marinated in a lemon vinaigrette. The marinated fennel together with the grapefruit, feta cheese and shrimps makes a super fresh and tasty salad. And as a bonus, it is really quick and easy to make.
1 fennel thinly sliced
½ grapefruit, pealed and thinly sliced
7 oz. (200 g) pealed shrimps
3,5 oz. (100 g) feta cheese
½ lemon, only the juice
1 teaspoon dijon mustard
½ – 1 tablespoon olive oil
Salt and pepper to taste
In a large bowl mix lemon juice, dijon mustard and the olive oil. Add the fennel and toss. Let this sit for 10 minutes. Add the remaining ingredients and toss. This recipe is for two persons as a lunch salad or 4-6 as an appetizer.
© endo(f)pain – 2014 – All rights reserved