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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 lettuce, limestone lettuce or 1 head bibb lettuce, torn into bite-size pieces
- 1 small bunch baby spinach leaves (or one head radicchio, thoroughly cleaned and stems removed)
- 1 red grapefruit, peeled
- 1 ripe avocado, peeled and sliced
- 1⁄4 cup walnuts, pecans or 1⁄4 cup almonds, toasted
- 2 tablespoons fresh grapefruit juice
- 1⁄2 tablespoon champagne vinegar or 1⁄2 tablespoon good-quality white wine vinegar
- 1⁄4 teaspoon salt
- 1⁄4 cup finely chopped red onion
- 2 1⁄2 tablespoons olive oil
- fresh 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 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.