1small pink grapefruit (segmented, see Chef’s Notes)
1medium orange (segmented, See Chef’s Notes)
1medium avocado (seed removed, cut into cubes)
2tbspslivered almonds
1tspolive oil (optional) +1 tsp as needed
2tbsplemon juice (freshly squeezed)
salt (optional) to taste
ground black pepper (optional) to taste
Directions
1
Add the spinach, blackberries, onion, grapefruit, orange, avocado, and slivered almonds to a large salad bowl. Toss to combine.
2
Drizzle optional olive oil and lemon juice over the top. Toss to combine once more.
3
Taste for optional salt and pepper.
4
Divide between salad bowls and enjoy!
Chef's Notes
Substitutions Substitute spinach with arugula or your favorite leafy greens of choice.
Substitute blackberries with strawberries, blueberries, or raspberries.
In place of red onion use shallots.
For the orange, use seedless oranges if possible like Navel, Cara Cara, mandarin, or Valencia.
Use the Fruit Only For the grapefruit and the orange, try to avoid using the white pith as it can create more bitter and less sweet flavors.
Prep Ahead Segment the grapefruit and orange slices ahead of time. Store in an airtight container in the refrigerator for up to 2 days before using in this dish.
Storage Store in an airtight container in the fridge for up to 3 days.
Ingredients
4cupsorganic spinach (chopped)
½cuporganic blackberries (halved)
2tbspred onion (diced)
1small pink grapefruit (segmented, see Chef’s Notes)
1medium orange (segmented, See Chef’s Notes)
1medium avocado (seed removed, cut into cubes)
2tbspslivered almonds
1tspolive oil (optional) +1 tsp as needed
2tbsplemon juice (freshly squeezed)
salt (optional) to taste
ground black pepper (optional) to taste
Directions
1
Add the spinach, blackberries, onion, grapefruit, orange, avocado, and slivered almonds to a large salad bowl. Toss to combine.
2
Drizzle optional olive oil and lemon juice over the top. Toss to combine once more.
