Baby Spinach, Avocado, and Grapefruit Salad
Have fun with different presentations: cut the avocado in slices, julienne, or dice. Mix everything together or compose the plate.
Spinach, avocado, and grapefruit. It’s a simple salad, but very balanced and enjoyable. The grapefruit adds juicy, acid brightness to lift up the spinach, while the avocado brings a satisfying heartiness. Toasted pine nuts add some crunch, and a nice balsamic vinaigrette rounds it all out.
Heat & Knives
The Recipe
Source: Garde Manger: The Art and Craft of the Cold Kitchen (quantities scaled down)
Yield: 5 servings
1 avocado, peeled, pitted, and sliced
1 1/2 grapefruits, cut into supremes (segments)
1/2 pound baby spinach
2 1/2 fl oz balsamic vinaigrette
salt and black pepper to taste
For each serving, combine some avocado slices with about 3 grapefruit segments.
Toss 1 1/2 oz spinach with 1 tbsp vinaigrette for each serving. Season with salt and pepper as needed.
Arrange the spinach on chilled plates. Top it with the avocados and grapefruit. Serve immediately.
*To add a crunchy texture to the plate, top the finished salad with a few toasted pecans or pine nuts.
