Grapefruit, Avocado and Spinach Salad with Papaya Dressing

Tested Till Perfect

Look for ripe papayas that are yellowy orange and soft to the touch.

Servings: 6

Ingredients:

Nutritional Info
Per serving: about -
cal 162
pro 3 g
total fat 10 g
sat. fat 1 g
carb 19 g
fibre 5 g
chol 0 mg
sodium 145 mg
% RDI: -
calcium 6%
iron 13%
vit A 38%
vit C 125%
folate 56%
    3 ruby red grapefruit
    1 pkg (10 oz/300 g) fresh spinach, trimmed
    Half small red onion, thinly sliced
    1 avocado
    Papaya Dressing:
    Half small papaya
    2 tbsp (25 mL) vegetable oil
    2 tbsp (25 mL) rice vinegar
    1 tbsp (15 mL) granulated sugar
    1 tsp (5 mL) Dijon mustard
    1/4 tsp (1 mL) each salt and pepper

Preparation:

Papaya Dressing: Peel papaya; cut in half lengthwise and remove seeds.

In blender or small food processor, purée together papaya, vegetable oil, rice vinegar, sugar, Dijon mustard, salt and pepper until smooth. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)

Working over bowl to catch juice, cut off rind and outer membrane of grapefruit. Cut between membrane and pulp to release fruit into bowl, squeezing membranes to extract all juice. (Make-ahead: Cover and refrigerate for up to 24 hours.)

In large bowl, toss spinach with onion. Peel, pit and slice avocado; add to spinach mixture. Using slotted spoon, arrange grapefruit on top, reserving juice for another use. Drizzle with dressing.

Additional Information

Source

Canadian Living Magazine: March 2005





E-mail to a friend X

*Required

  • (Separate multiple e-mails with a space)

Your Comments

Comment reported

Thank you for reporting this comment as inappropriate.

Back to Comments »

Add your comments

Please fill in all required fields (*).

Back to Comments »


Advertisement

Sign up for our e-newsletters


Contests