Spinach Citrus Salad

2013-03-24
salad
  • Servings : 3-4
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

I topped this salad with my Honey Teriyaki Salmon. Also, I substituted walnuts for the quinoa, either work great. Remember if you choose quinoa, it is best to rinse it before you cook it.

Ingredients

  • 3-4 big handfuls of fresh baby spinach
  • 1-2 ruby red grapefruits, peeled and fruit separated, reserving 3 slices (number depends on size and juiceness)
  • 1 large haas avocado, diced
  • 1 cup cooked quinoa (1/3 cup dry) or you can substitute 3/4 c. walnuts if you prefer
  • 1 1/2 tbsp extra virgin olive oil
  • 1 1/2 tbsp champagne vinegar
  • 1/16-1/8 tsp. onion powder (as per personal taste)
  • salt and pepper to taste
  • grapefruit juice from 3 reserved slices of grapefruit

Method

Step 1

Rinse quinoa well under cold water and cook according to package directions. Drain and let it cool.

Step 2

Peel the skin and white membrane off the grapefruit and separate the pieces. Reserve three grapefruit slices for the vinaigrette and squeeze the juice; set aside. Cut up the remaining grapefruit into small pieces for the salad.

Step 3

In a medium bowl whisk the olive oil, grapefruit juice (from 3 slices of grapefruit), vinegar, onion powder, salt and pepper.

Step 4

In a large bowl toss spinach, quinoa, avocado, grapefruit and vinaigrette. Serve.

*I usually top this salad with my Honey Teriyaki Salmon. The salad recipe is adapted from a recipe on the Skinnytaste website. Great site for clean eating.

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