This salad tastes like spring. It is light and fresh, it was really lovely.
I ate it for dinner but it would make a perfect starter or side salad with a fish or chicken dish.
What you need,
4 oz. baby spinach
2 ruby red grapefruits, segmented
1 avocado, diced
1 cup cooked quinoa (1/3 cup dry)
1 ½ tbsp. extra virgin olive oil
1 ½ tbsp. white wine or champagne vinegar
2 tbsp. finely diced shallot
Salt and Pepper
1 ½ tbsp. grapefruit juice (reserved from segmenting process)
Rinse the quinoa under cold water then cook according to package directions. Transfer to a bowl and let it cool.
Peel and segment the grapefruit, working over a large bowl to catch the juice. Chop the grapefruit segments into bite sized pieces.
In a large bowl whisk together the olive oil, vinegar, shallot, reserved grapefruit juice and salt and pepper.
Toss with the spinach, avocado, quinoa and grapefruit pieces.
Taste the salad and season again with salt and pepper if needed.
Serve right away.
The tang of the grapefruit with the smooth creamy avocado and a little crunch from the quinoa really made this salad spectacular.
I really enjoyed it!
Recipe from Skinny Taste