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Ruby Grapefruit, Avocado, and Spinach Salad

Total time 10 mins
Yield 4 servings
Fresh ginger, fish sauce, and rice vinegar add a Southeast Asian twist to this wintertime favorite.

Ingredients

  • 3 1/2 cups baby spinach
  • 3 ruby grapefruit (1 lb. each), segmented, juice reserved
  • 1 firm-ripe avocado (about 1/2 lb.), pitted, peeled, and thinly sliced
  • 2 tablespoons unseasoned rice vinegar
  • 2 tablespoons Vietnamese fish sauce (nuoc mam)
  • 2 teaspoons minced fresh ginger
  • 2 1/2 teaspoons sugar

Nutrition Information

  • calories 173
  • caloriesfromfat 39 %
  • protein 4.2 g
  • fat 7.4 g
  • satfat 1.2 g
  • carbohydrate 26 g
  • fiber 4.8 g
  • sodium 395 mg
  • cholesterol 0.0 mg

How to Make It

  1. Arrange spinach on salad plates. Arrange grapefruit segments and avocado on spinach.

  2. Measure 3 tbsp. grapefruit juice (save any extra for other uses) into a small bowl and whisk with vinegar, fish sauce, ginger, and sugar to blend. Spoon dressing over salads.

  3.  

Cook's Notes

Note: Nutritional analysis is per serving.

The Sunset Cookbook