Ruby Grapefruit, Avocado, and Spinach Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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.
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