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
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. 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:
Note: Nutritional analysis is per serving.
Ruby Grapefruit, Avocado, and Spinach Salad Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Quick/Easy
- CUISINE: American, California
- MAIN INGREDIENT: Vegetables
- OCCASION: Winter
- PUBLICATION: Oxmoor House
More Recipes for Salads
-
Avocado-Citrus Salad with Meyer Lemon Vinaigrette
Coastal Living -
Grilled Steak-Corn-Spinach Salad
Southern Living
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy