Piquant Avocado, Grapefruit and Spinach Salad

Piquant Avocado, Grapefruit and Spinach Salad Recipe

Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

This Piquant Avocado, Grapefruit and Spinach Salad is a refreshing and flavorful dish that combines the creamy texture of avocado with the tangy sweetness of grapefruit. The addition of fresh raspberries adds a burst of color and a hint of tartness to the salad. The dressing, made with raspberry vinegar and olive oil, ties all the flavors together for a delicious and satisfying meal.

History

This recipe is a modern twist on a classic salad combination. Avocado, grapefruit, and spinach have long been paired together in salads for their complementary flavors and textures. The addition of raspberries and a piquant dressing adds a unique twist to this traditional dish.

Ingredients

1 x 6 oz (170 g) package of Ready-Pac baby spinach
2 california avocados, peeled, pitted, and sliced
2 grapefruits, sectioned
6 oz (170 g) of fresh raspberries
Dashes of ground pico de gallo (or pure chile powder)

Dressing

0.25 cup of raspberry vinegar
0.33 cup of avocado or olive oil
salt to taste

How to prepare

Line a large platter or individual plates with the baby spinach leaves.
Top with the avocado slices and sprinkle with ground pico de gallo.
Drizzle with the combined dressing ingredients.
Serve chilled.
For a special treat, add 0.5 lb (227 g) grilled or pan-seared sea scallops.
Be careful not to overcook! The centers should be translucent!.

Variations

Add grilled shrimp or chicken for a protein boost.
Substitute arugula or mixed greens for the spinach.
Use oranges or blood oranges instead of grapefruit for a different flavor profile.

Cooking Tips & Tricks

Be sure to use ripe avocados for the best flavor and texture.

- When sectioning the grapefruits, be sure to remove all the pith and membranes to avoid any bitterness in the salad.

- For a spicier kick, add more ground chile powder to the salad.

- To prevent the avocado from browning, toss it in a little lemon or lime juice before adding it to the salad.

Serving Suggestions

This salad can be served as a light lunch or dinner option on its own, or as a side dish to accompany grilled fish or chicken. It pairs well with a glass of white wine or a fruity iced tea.

Cooking Techniques

When sectioning the grapefruits, use a sharp knife to remove the peel and pith, then carefully cut out the segments.

- To grill or pan-sear sea scallops, heat a skillet over medium-high heat and cook the scallops for 2-3 minutes per side until they are opaque and slightly browned.

Ingredient Substitutions

If you don't have raspberry vinegar, you can use balsamic vinegar or red wine vinegar as a substitute.

- Any type of mild chili powder can be used in place of ground chile powder.

Make Ahead Tips

You can prepare the dressing and section the grapefruits in advance to save time when assembling the salad. Keep the avocado slices separate until ready to serve to prevent browning.

Presentation Ideas

Arrange the avocado slices, grapefruit sections, and raspberries in a visually appealing pattern on top of the spinach leaves. Drizzle the dressing over the top just before serving for a fresh and vibrant presentation.

Pairing Recommendations

This salad pairs well with a variety of main dishes, including grilled fish, chicken, or tofu. It also complements a glass of Sauvignon Blanc or a sparkling water with a splash of citrus.

Storage and Reheating Instructions

This salad is best served fresh, but any leftovers can be stored in an airtight container in the refrigerator for up to 1 day. The avocado may brown slightly, but the flavors will still be delicious.

Nutrition Information

Calories per serving

Each serving of this salad contains approximately 300 calories, making it a light and nutritious meal option.

Carbohydrates

This salad is a good source of carbohydrates, with the main sources being the avocado, grapefruit, and raspberries. Carbohydrates provide energy for the body and are essential for overall health and well-being.

Fats

The main source of fats in this salad comes from the avocado and olive oil in the dressing. These healthy fats are essential for brain function, hormone production, and overall health.

Proteins

This salad is not a significant source of protein, but you can easily add protein by including grilled or pan-seared sea scallops as suggested in the recipe.

Vitamins and minerals

This salad is rich in vitamins and minerals, including vitamin C from the grapefruit and raspberries, vitamin E from the avocado, and various minerals from the spinach. These nutrients are essential for immune function, skin health, and overall well-being.

Alergens

This recipe contains tree nuts (avocado) and may contain sulfites (from the raspberry vinegar). Please check for any specific allergens before preparing this dish.

Summary

Overall, this Piquant Avocado, Grapefruit and Spinach Salad is a nutritious and delicious dish that provides a good balance of carbohydrates, fats, vitamins, and minerals. It is a light and refreshing option for a healthy meal.

Summary

This Piquant Avocado, Grapefruit and Spinach Salad is a light and refreshing dish that combines the creamy texture of avocado with the tangy sweetness of grapefruit. The addition of fresh raspberries and a piquant dressing makes this salad a flavorful and nutritious option for a healthy meal. Enjoy it on its own or as a side dish with your favorite main course.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for the first time. It was a warm summer day and I had been invited to a potluck dinner with my friends. As I was browsing through my cookbooks, trying to decide what dish to bring, I came across a recipe for a Piquant Avocado, Grapefruit and Spinach Salad that caught my eye.

The combination of creamy avocado, tangy grapefruit, and fresh spinach sounded like a refreshing and delicious salad that would be perfect for a summer evening. I decided to give it a try, and I'm so glad I did.

I followed the recipe carefully, chopping the avocado into bite-sized pieces and segmenting the grapefruit to add a burst of citrus flavor. I tossed the avocado and grapefruit with the spinach leaves, creating a colorful and vibrant salad that looked almost too pretty to eat.

But the real magic happened when I drizzled the salad with a tangy vinaigrette made with olive oil, red wine vinegar, Dijon mustard, and a touch of honey. The flavors mixed together perfectly, creating a harmonious balance of sweet, sour, and savory that was absolutely divine.

As I brought the salad to the potluck dinner, I could already hear the murmurs of excitement from my friends. They were intrigued by the unique combination of ingredients and couldn't wait to taste it for themselves. And when they did, their faces lit up with delight.

The salad was a hit, with everyone going back for seconds and asking for the recipe. I was happy to share it with them, knowing that this dish would bring joy and satisfaction to many more gatherings in the future.

But the story of this recipe doesn't end there. Over the years, I have made this salad countless times, each time adding my own twist or variation to make it even more special. I have shared it with family, friends, and even strangers who have become friends after tasting it.

I have also learned that the best recipes are not just about the ingredients, but about the memories and stories that come with them. This salad reminds me of that warm summer day when I first discovered it, of the laughter and joy of sharing it with loved ones, and of the countless moments of happiness it has brought to my life.

So here's to the Piquant Avocado, Grapefruit and Spinach Salad – a recipe that has become a staple in my cooking repertoire and a symbol of the love and passion I put into every dish I create. I hope that you will enjoy it as much as I have, and that it will bring you as much joy and satisfaction as it has brought me.

Bon appétit!