Ruby Grapefruit, Avocado, and Spinach Salad

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

Yield: 4 servings
Total:
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Total: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 173
  • Calories from fat: 39%
  • Protein: 4.2g
  • Fat: 7.4g
  • Saturated fat: 1.2g
  • Carbohydrate: 26g
  • Fiber: 4.8g
  • Sodium: 395mg
  • Cholesterol: 0.0mg

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

Preparation

  1. 1. Arrange spinach on salad plates. Arrange grapefruit segments and avocado on spinach.
  2. 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.  
Note:

Note: Nutritional analysis is per serving.

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