Optimism Rainbow Spinach Avocado Salad.

By Jackie DeKnock  ,   

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


Salad colours of the rainbow (and chakras).

½ red onion, thinly sliced

4 roasted beets, peeled and sliced

¼ cup blueberries fresh or frozen

16 cups baby spinach, coarsely chopped

1 cup yellow pepper, cubed

1 cup carrots, finely chopped

3 red grapefruit, finely cubed (reserve 1/3 cup juice)

Plus Add your ‘Greens.’

½ Granny Smith apple, finely diced

1 firm avocado, cubed

1 cucumber, thinly sliced


3 cloves garlic, peeled (add more if you LOVE garlic)

1/3 cup grapefruit juice

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


2 tablespoons slivered almonds, toasted

2 teaspoons poppy seeds, toasted

Handful fresh mint, coarsely chopped

A splash of love


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.


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.