Optimism Rainbow Spinach Avocado Salad.
By Jackie DeKnock GOURMET WELLNESS, Soul Recipe for Disaster
June 14, 2020
The combination of pink grapefruit sections, dark green spinach and the colours of the rainbow (and the 7 Chakras) make this delicious salad visually and texturally appealing AND of course oh so good for you! Toasted nuts & seeds give extra oomph!
- Prep: 30 mins
-
30 mins
30 mins
- Yields: Serves 8
Ingredients
Salad colours of the rainbow (and chakras).
4 roasted beets, peeled and sliced
¼ cup blueberries fresh or frozen
16 cups baby spinach, coarsely chopped
3 red grapefruit, finely cubed (reserve 1/3 cup juice)
½ Granny Smith apple, finely diced
Vinaigrette.
3 cloves garlic, peeled (add more if you LOVE garlic)
2 tablespoons apple cider vinegar
2 tablespoons coconut oil or extra-virgin olive oil
1 tablespoon coarse-grain mustard
1-2 teaspoons coconut palm sugar, to taste (or your favourite sweetner)
Himalayan sea salt & freshly ground pepper, to taste
Garnish.
2 tablespoons slivered almonds, toasted
2 teaspoons poppy seeds, toasted
Method
Rainbow Salad.
Place onion in a small bowl, cover with cold water, soak for 10 minutes 10 Minutes and drain. Remove skin and white pith from grapefruit. Cut the grapefruit into segments, work over a small bowl to catch the juice. Measure out 1/3 cup of the juice and set aside. Reserve the segments in a small bowl. Prepare all other salad ingredients and ‘greens’ and place in a large salad bowl. Drizzle with vinaigrette and toss. Arrange on salad plates and garnish with toasted almonds and poppy seeds. Sprinkle with mint. Tip: To toast nuts & seeds: Place separately in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes 2 Minutes.
Vinaigrette.
Poach garlic; place garlic in a small saucepan and add water to cover. Bring to a simmer over medium heat and poach until fork-tender, about 3 minutes 3 Minutes. Drain, mash and cool garlic. Combine ingredients in a mason jar and shake until well-blended. Season with salt and pepper.
{GF/DF/V}