Grapefruit, Avocado and Spinach Salad with Papaya Dressing
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
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Source
Canadian Living Magazine: March 2005
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