salad of hearty greens with fennel 4.jpg

Salad of Hearty Greens with Fennel, Grapefruit, and Beet


  • ¼ cup extra-virgin olive oil
  • Juice of 2 limes
  • 2 tablespoons balsamic vinegar
  • 20 drops plain liquid stevia or
  • 1-2 teaspoons agave nectar, to taste
  • 1 teaspoon freshly grated ginger root
  • Sea salt and pepper, to taste
  • 4-5 large leaves Swiss chard, stems removed and leaves finely shredded
  • 6 cups assorted baby greens (I like Italian mix, but any combination is good)
  • 2 red grapefruits, peeled, seeded, and sliced (with thick inner membranes removed)
  • 1 medium fennel bulb, cut in half and thinly sliced
  • 1 medium beet, peeled and grated
  • 1/3 cup lightly toasted sunflower seeds
  • ¼ cup fresh dill, for garnish


Make the dressing: Whisk together the olive oil, lime juice, balsamic vinegar, stevia, ginger, salt, and pepper in a small bowl or glass measuring cup. Set aside for the flavors to blend.

Make the salad: Toss the chard, greens, grapefruit, fennel, and beet in a large salad bowl. Add the dressing and toss to coat. Then sprinkle with sunflower seeds and garnish with dill. Serve immediately.



Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Dairy Free Magazine Swiss Chard
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Sept-Oct Cover 2023



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