SHISO, GRAPEFRUIT & AVOCADO SALAD

SERVES: 4

TIME: 10 minutes

INGREDIENTS

¼ cup seasoned rice wine vinegar

3 tbsp fresh, chopped shiso,

plus 5 whole leaves

2 tbsp extra-virgin olive oil

1 small-medium fennel bulb, quartered

and cored

2 Ruby grapefruit

2 firm-ripe avocados, cut into pieces pepper and coarse sea salt METHOD

1

Whisk together the vinegar, chopped shiso, and oil in a medium bowl. 2

Use a knife or mandolin to slice the fennel very thinly.

3

Slice the top off each grapefruit. Sit on the cut end and use a small, sharp knife to cut off the peel from top to bottom, following the curve of the fruit. Hold the fruit over a bowl and slice between membranes to release the segments into the bowl.

4

Add the fennel and avocado to the bowl, and top with a few grinds of pepper. Gently toss to coat, then season to taste with salt. Transfer to a shallow bowl, add dressing, and toss.

5

Cut the whole shiso leaves into thin strips and sprinkle onto the salad.