Monday, July 14, 2014

Spinach, Avocado, and Ruby Grapefruit Salad with Blackberry Vinaigrette

Serves 4

2 small ruby grapefruits
2 Tbs. blackberry fruit spread or preserves
1/4 cup unrefined avocado oil
8 cups loosely packed baby spinach leaves*
1/2 cup blackberries
1 small avocado, peeled and cubed
1/3 cup toasted macadamia nuts

Peel grapefruits with sharp knife, completely removing white pith. Cut between membranes to release grapefruit segments, holding over medium bowl to catch juice. Set grapefruit sections aside. Squeeze membranes over bowl to extract remaining juice. Discard membranes.

Whisk jam into grapefruit juice until well blended. Slowly drizzle in avocado oil, and whisk until creamy and smooth. Season with salt and pepper.

In medium bowl, combine spinach, grapefruit sections, blackberries, and avocado cubes. Drizzle with dressing, and toss gently to mix. Sprinkle with macadamia nuts, and serve.

per serving: 363 cal; 4g pro; 27g total fat (4g sat fat); 30g carb; 0mg chol; 80mg sod; 8g fiber; 14g sugars

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