Grapefruit, Avocado, and Almond Salad with Honey-Citrus Vinaigrette
This flavorful salad combines the sweetness of honey with the tanginess of fresh citrus. Omit sliced almonds to make nut-free.
1 large, ripe pink grapefruit
1 12 to 14-ounce bag of baby spinach, washed and dried well
1 ripe avocado, peeled and sliced
3/4 cup of sliced almonds (omit for nut-free)
Honey-Citrus Vinaigrette:
4 tablespoons red wine vinegar
3/4 cup olive oil
1½ tablespoon honey
1 teaspoon Worcestershire Sauce (check label for allergens)
3 large clove garlic, pressed
Juice of ½ of a lemon
The collected juice from the grapefruit (see above)
Salt and pepper to taste
Using a paring knife, peel and remove the white pith of grapefruit. Once peeled, cut out each of the grapefruit segments, while catching the juices, which will be used in the Honey-Citrus Vinaigrette (Note: Working over a large baking sheet or bowl works well for collecting the juices).
Place spinach in a large bowl. Arrange the sliced avocados and the grapefruit sections on top. Sprinkle with the sliced almonds (omit for nut-free).
To prepare the Honey-Citrus Vinaigrette whisk all the salad ingredients together until blended. Refrigerate until ready to use.
When ready to serve, drizzle the Honey-Citrus Vinaigrette over the salad and serve immediately.
Makes 4-6 servings
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