Ruby Grapefruit, Avocado, and Spinach Salad

Fresh ginger, fish sauce, and rice vinegar add a Southeast Asian twist to this wintertime favorite.


4 servings
Total time: 10 Minutes

Recipe from

Oxmoor House

Recipe Time

Total: 10 Minutes

Nutritional 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


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


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.



Note: Nutritional analysis is per serving.

The Sunset Cookbook,

Oxmoor House

October 2010