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Grapefruit Sashimi

This salad graduated from a romaine based recipe, to a savory cold-pressed juice, to a creative play on vegan sashimi. Equally delicious and unique, this is one of my favorite flavor combinations in the world. I cannot get enough of it. 


1 cucumber, cut into thin slices

1 to 2 ruby red grapefruits, peeled and cut into segments

1 fennel bulb, cut into very thin slices

1 ripe avocado, cut into small chunks

pine nuts

fennel fronds, as garnish


1/2 grapefrut, juiced

2 Tablespoons champagne vinegar

1 Tablespoon dijon mustard

1 Tablespoon agave

salt and white pepper, to taste

For this sashimi-style variation, I prepare my grapefruit segments first. I like to say it is so I know how much I will be making, which is partially true, but it's mostly because I need to know how much I'm left with after I screw up more than a few tries. Depending on what my net ends up being after this challenge, only then do I cut my cucumber "bases". Real life.

Squeeze half of a grapefruit into a small bowl. Then whisk in the vinegar, agave and dijon mustard, and finish with salt and pepper to draw out the flavors. Set aside.


To assemble, I set out my presentation tray and lay out the cucumber slices. Gingerly set the grapefruit slices on top of the cucumber and finish with a fennel slice, avocado, pine nuts and fennel fronds. Using a small spoon, drizzle, not drench, with dressing. 

How to eat? Very carefully, ha! Enjoy with your impeccably clean fingers, of course.


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