Zutaten für Baby Spinach Avocado Grapefruit Salad
- 1 Red Grapefruit
- 10 oz Baby Spinach Leaves
- 1 Avocado, ripe, pitted and sliced
- 1/4 cup Pine Nuts, toasted
- 1/4 cup Gorgonzola cheese, crumbled
- 2 tablespoons Honey
- 1/4 cup White Wine Vinegar
- 1 teaspoon Dijon Mustard
- 1/2 cup Canola Oil
- 1 tablespoon Poppy Seeds
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Zubereitung von Baby Spinach Avocado Grapefruit Salad
- Prepare the dressing: In a small bowl, whisk together honey, red wine vinegar, and Dijon mustard.
- Slowly drizzle in the olive oil while whisking constantly until the dressing is emulsified.
- Stir in the poppy seeds.
- Set aside.
- Peel and segment the grapefruit: Using a sharp knife, carefully peel the grapefruit, removing all the white pith. Section the grapefruit into segments, removing any remaining membranes.
- Arrange the spinach on individual plates or a large serving platter.
- Top the spinach with the sliced avocado and grapefruit segments.
- Drizzle 1-2 tablespoons of the poppy seed dressing over each salad.
- Sprinkle with toasted pine nuts and crumbled Gorgonzola cheese, if desired.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
53g
Fat
8g
Carbs
6g
