It’s been so wonderful to feel the warm weather and increasing sunshine taking over these days. I’ve enjoyed getting more creative with salads recently with all the early spring produce coming in. The dark green leafys are top of the list right now and spinach is sweet and versatile. I’m using it all day long: an omelet at breakfast, subbing for lettuce in a sandwich, and tossed into a big salad at dinner if I don’t sauté it instead.
This is a salad I’ve made over and over again recently. I love the juicy pink grapefruit pieces mixed in with the more savory red onions and spinach.
Instead of the sunflower seeds, you might even consider sprinkling some cashews or pecans over top before serving. Either way you get some protein, healthy plant-based fats, and a bunch of fiber from this yummy dish!
- 1 pink grapefruit, segmented, juice reserved
- 1 avocado, cubed
- ½ cup red onion, thinly sliced
- 5 ounces baby spinach
- 2 tablespoons reserved grapefruit juice
- 1 tablespoon fresh lemon juice
- 1 small shallot, finely chopped
- 1 teaspoon honey (raw, local if possible)
- ½ teaspoon Dijon mustard
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
- ¼ cup walnut oil
- Place all salad ingredients in a large bowl.
- In a small bowl, combine all dressing ingredients except oil. Whisk together. Then pour oil in slowly while whisking to blend.
- Pour dressing over salad and toss to coat.
Slice off each end. Place the grapefruit one end and cut the rind and pith off the grapefruit. Hold the peeled grapefruit over a bowl and carefully cut out the segments from the membrane, set aside. After all the segments are removed, squeeze the remaining membrane and peels to remove all the juice. Reserve two tablespoons of juice.