Ruby Grapefruit, Avocado, and Spinach Salad Recipe Print Page

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Salad Recipes

Ruby Grapefruit, Avocado, and Spinach Salad

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

Oxmoor House OCTOBER 2010

Yield: 4 servings
Total:10 Minutes

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.

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

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Ruby Grapefruit, Avocado, and Spinach Salad recipe