Cut off top and bottom ends of grapefruit and stand up on 1 flat side. Using a sharp knife and starting at top of fruit, trim off all peel and white pith, following curve of fruit. Working over a large bowl, slice between white membranes, releasing segments and allowing juice to drip into bowl. Squeeze any remaining juice into bowl. Add 2 tablespoons Extra Virgin Olive Oil, fennel and herbs and toss gently to combine.
Arrange salad on platter. Crumble feta cheese over grapefruit mixture and drizzle with remaining 2 tablespoons Extra Virgin Olive Oil. Grind sea salt over top and serve.
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|Serving Size: 1 Recipe (795g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 538 (65%)|
|Amt Per Serving||% DV|
|Total Fat 59.8g||80 %|
|Saturated Fat 26.2g||131 %|
|Monounsaturated Fat 26g|
|Polyunsanturated Fat 4g|
|Cholesterol 133.5mg||41 %|
|Sodium 1978.8mg||68 %|
|Potassium 2780.9mg||73 %|
|Total Carbohydrate 51.7g||15 %|
|Dietary Fiber 22.7g||91 %|
|Sugars, other 29g|
|Protein 31.9g||46 %|
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Calories per serving: 831
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