4
Serves
Preparation time: 30 minutes
Cooking time: 0 minutes
Consider this salad a trifecta of Magic foods. Juicy, tart grapefruit makes a delicious contrast to buttery avocado and crisp spinach. Serve it as an impressive starter salad or add cooked shrimp and/or scallops and enjoy it as a refreshing warm-weather main dish. You can prepare recipe through Step 2 up to 2 days ahead. Cover and refrigerate the grapefruit segments and dressing separately.
2 pink grapefruit
1 tablespoon white wine vinegar or rice vinegar
1/4 cup finely chopped shallot (1 large)
2 teaspoons poppy seeds
1 teaspoon honey
1 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
1/2 teaspoon salt, or to taste
Freshly ground pepper to taste
8 cups (6 ounces/170 grams) baby spinach, rinsed and dried
1 cup sliced radishes (1 bunch)
2 Haas avocados, peeled, pitted, and sliced
1. Place a sieve over a medium bowl. Using a sharp knife, remove the skin and white pith from the grapefruit. Working over the sieve, cut the grapefruit segments from their surrounding membrane, letting the segments collect in the sieve and the juices collect in the bowl. When you have removed all of the segments, squeeze the membrane to extract as much juice as possible.
2. Place 1/4 cup of the grapefruit juice (reserve the remainder for another use) in a small bowl or a jar with a tight-fitting lid. Add the vinegar, shallot, poppy seeds, honey, mustard, oil, salt, and pepper. Whisk or shake to blend.
3. Just before serving, place the spinach and radishes in a large bowl. Toss with half of the grapefruit juice dressing. Divide the salad among 4 plates. Strew the avocado slices and grapefruit segments over salads and drizzle with the remaining dressing. One serving is 2 cups.
Per serving: 326 calories, 4 g protein, 29 g carbohydrates, 10 g fiber, 25 g total fat, 3 g saturated fat, 416 mg sodium.