Usuba
Avocado, Spinach and Grapefruit Salad
Fresh salad with tender avocado, tangy grapefruit and crispy spinach. Raspberry mustard dressing complements the dish, while sunflower seeds, poppy seeds and pomegranate arils add texture and vibrancy.
- Total
- 20 min
- Standard serving
- 120 g
Ingredients
Total 12
Instructions
- 1
Step 1
Peel the avocado, cut it in half, and slice it into pieces approximately 1 cm thick. Drizzle with the juice of half a lime and gently toss.
- 2
Step 2
Peel the red grapefruit, removing the skin and white membranes from the segments. Cut the flesh into slices approximately 2 cm thick.
- 3
Step 3
Divide fresh spinach leaves into approximately 6 equal parts and arrange on the bottom of 6 plates. Top with slices of avocado and grapefruit.
- 4
Step 4
In a small bowl, whisk together the sugar, raspberry vinegar, dry mustard, and salt. Once the sugar is completely dissolved, gradually add the canola oil, continuing to whisk.
- 5
Step 5
Drizzle the salad with the prepared dressing. Sprinkle with sunflower seeds and poppy seeds on top. Finish by sprinkling the salad with pomegranate seeds.
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