Grapefruit, Avocado and Spinach Salad with Papaya Dressing

Author: Canadian Living

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

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: March 2005

Ingredients

  • 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 tablespoons vegetable oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon granulated sugar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon each salt and pepper

Method

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

In blender or small food processor, pur?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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 145 mg
  • Protein 3 g
  • Calories 162.0
  • Total fat 10 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 19 g

%RDI

  • Iron 13.0
  • Fibre 0.0
  • Folate 56.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 38.0
  • Vitamin C 125.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Grapefruit, Avocado and Spinach Salad with Papaya Dressing

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