I almost forgot how much I love this refreshing salad- so perfect for summer. Comes together in about 5 minutes. I used to make it before my Snacko Backo days– in the w. village apartment. Seriously, so easy. Make it now. And share it with your friends. As I did once w. ms. beezy burgess— to whom I send a special congrats– for grad school graduation!!
This recipe comes from Moosewood Low-Fat Vegetarian Cookbook
5 oz fresh spinach
1 teaspoon olive oil
1 garlic clove, pressed
salt and pepper to taste.
Rinse the spinach and spin or gently pat dry [ever tell you how much i love my salad spinner
? totally worth the $$- small one]. Tear spinach into desired size. In large bowl, mix together spinach, oil, garlic– toss well and set aside.
Peel, seed and section the grapefruit- putting grapefruit and its juice into a small bowl [i have this super handy serrated grapefruit spoon- so you can just cut the grapefruit crosswise and dig out the good stuff].Chop up the avocado and add into the bowl- gently mixing together. Add them to spinach salad bowl. Sprinkle w. salt & pepper to taste.