Fennel, Avocado and Pink Grapefruit Salad

Posted by Douglas Brown on Thu, Jun, 22, 2017 @ 11:06 AM


Now that it is officially summer, try out this flavorful fresh salad that utilizes local Texas Ruby Red Grapefruit. This summer salad is great on its own but also makes a nice component on top of a piece of grilled steak or salmon.  Check it out on top of our Cilantro Marinated Ribeye with Bleu Cheese.


1 Bulb of Fennel
1 Ruby Red Grapefruit
2 T Fresh Basil, Chiffonade
(How to Chiffonade)
1 Medium Size Ripe Avocado
Salt and Pepper to Taste
Fennel, Avocado and Pink Grapefruit Salad


  1. Cut the pink grapefruit into segments and save the juice
    (How to Peel and Segment a Grapefruit)
  2. Trim the stalks off of the fennel
  3. Cut the fennel in half and remove the core
    (How to Cut Fennel)
  4. Slice the fennel in thin slices or shave it on a mandolin
  5. Dice the avocado
    (How to Remove the Pit from an Avocado)
  6. Toss all of the ingredients together before serving and season with salt and pepper


Citrus Pulled Pork with Tex Mex Black Beans and Avocado Butter

Posted by Douglas Brown on Thu, May, 19, 2016 @ 12:05 PM


This recipe requires a little more time than our usual posts, but we think you can handle it! Believe us, it's worth it!


For The Citrus Pulled Pork

1 each 5 lb piece of Pork Butt
1 quart Chicken Stock
1 pint Orange Juice
1 cup Freshly Squeezed Lemon Juice
1 cup Freshly Squeezed Lime Juice
1/2 cup Dried Oregano
1/2 cup Ground Cumin
1/4 Cup Ground Coriander
4 oz Fresh Garlic minced
1.5lb Yellow Onion, sliced
3T Salt
1T Black Pepper

1. Combine all of the ingredients except the salt and pepper and marinate for 24 hours

2. Season the pork with the salt and pepper and cover with the marinade
3. Cover with foil and place in the oven for 6-8 hours at 300 degrees until the meat is crumbling

For The Tex Mex Black Beans:
4 cups Black Beans, cooked
1 T Oil
10 oz Yellow Onion, diced
0.5 each Jalapeno Pepper, minced
 1 oz Garlic, minced
0.25 can Chipotle Peppers
1 T Fresh Lime Juice
Cilantro, fresh chopped
1 Pint Chicken Stock
1 t Onion Powder
1 t Garlic Powder
1 t Chili Powder
1 t Cumin
pinch Cayenne pepper
1/4 t Coriander, ground
1 t Sugar
Salt and Pepper to Taste

1. Heat the oil and sweat the onions, garlic and jalapenos
2. Add the spices and toast them lightly
3. Add the sugar, chicken stock and beans
4. Simmer for 1 hour

For the Avocado Butter:
Lime Juice

1. Mash Avocado
2. Squeeze in Fresh Lime Juice
3. Mix


Plate and Enjoy!

Beyond the Box

Beyond the Box is a full service catering and event company located in Dallas, Texas.  Beyond the Box services homes, offices and event spaces all over the DFW area.  

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