Thursday, September 23, 2010

Citrus Salad

Lettuce, Spinach, Citrus, and Avocado Salad

Added by: Kathy Gunst

(229 recipes) Mom Rating

Not great

Kid Rating


Prep time: 0 minutes

Cook time: 0 minutes

Total time: 0 minutes

This easy salad is chock-full of potassium (avocados actually have more potassium than bananas!), fiber, folic acid, vitamin B6, and omega-3 fatty acids. Adapted from The Greens Cookbook, by Deborah Madison (Broadway Books, 2001).


1 head butter, limestone, or Bibb lettuce, torn into bite-size pieces

1 small bunch young spinach leaves (or one head radicchio, thoroughly cleaned and stems removed)

1 ruby grapefruit, peeled

1 ripe avocado, peeled and sliced

1/4 cup walnuts, pecans, or almonds, toasted


2 tablespoons fresh grapefruit juice

1/2 tablespoon champagne vinegar or good-quality white wine vinegar

1/4 teaspoon salt

1 shallot, finely diced (or 1/4 cup finely chopped sweet red onion)

2 1/2 tablespoons olive oil

Freshly ground black pepper to taste


Place the lettuce and spinach (or radicchio) in a large salad bowl. Holding the grapefruit over a separate bowl to catch the juice (save if for the vinaigrette), remove the membrane from each section. Add the grapefruit, avocado, and nuts to the greens. Combine vinaigrette ingredients in a jar with a tight lid, and shake vigorously until mixed. Drizzle a little vinaigrette over the salad, toss to coat lightly, and serve immediately. (Makes 2 large or 4 small salads.) (Makes )

No comments:

Post a Comment