Lettuce, Spinach, Citrus, and Avocado Salad |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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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). Ingredients:
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 |
Directions:
1. 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.
2. Makes 2 large or 4 small salads.
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