Wednesday, March 21, 2012

Grapefruit Avocado Salad

My buddy Kelaine ran the Rock and Roll Marathon this weekend and the route took the runners right down North Cap. Street past my house. I figured that the chances I'd see her run by were like one in a million, but I went down anyway to cheer the runners along. I'd been standing there less than 2 minutes when I saw that blond ponytail bouncing by. I think I woke the entire NE jumping up and down and cheering like a total maniac. KC did an awesome job running, so I needed to reward her with a delicious, but replenishing dinner the next day. This salad was part of the menu. The sour grapefruit is the perfect balance to the creamy avocado and the almonds give a great crunch. I love that this salad feels hearty, so you don't leave feeling like you just had a meal that wouldn't fill up a rabbit. However, each ingredient is supremely healthy so you can eat as much as you want. It does a body good. The salad holds up nicely to the light dressing, so this would be a great side dish at any dinner party or would make a great light lunch by itself.
Grapefruit Avocado Salad
1 bag baby spinach
1 grapefruit
1 avocado
1/4 cup sliced almonds
2 Tbs. olive oil
2 tsp. red wine vinegar
salt and pepper

1. In a large bowl set out your baby spinach.
2. Lightly dress the salad with olive oil and vinegar and a sprinkle of salt and pepper. Toss to coat all the leaves.
3. Slice the grapefruit into sections and then chop into bite-size pieces.
4. Slice the avocado into bite-sized pieces too. I do this in the shell and then scoop out the pieces with a spoon.
5. Add the grapefruit, avocado, and sliced almonds to the spinach.
6. Toss the salad together and chill until you are ready to serve.

One Year Ago: Orecchette Pasta with Minced Clams

1 comment:

  1. Grapefruit + avocado = magical combination. I would never have thought of it, but it was super awesome. Kind of like your cheering as I ran down North Capitol. I'll be your #1 fan if you'll be mine.