For the dressing: Whisk together the first four ingredients. Gradually whisk in the oil.
For the salad: Arrange the arugula on 4 chilled plates. Alternate slices of avocado and grapefruit sections on the arugula. Top with shaved fennel and drizzle the dressing generously over the salad.
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|Serving Size: 1 Serving (245g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 132 (67%)|
|Amt Per Serving||% DV|
|Total Fat 14.7g||20 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 0mg||0 %|
|Sodium 268.2mg||9 %|
|Potassium 806.2mg||21 %|
|Total Carbohydrate 17.3g||5 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 11g|
|Protein 3.6g||5 %|
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Calories per serving: 198
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