Sam Henderson

spinach salad
The tang of grapefruit and the rich combination of avocado and feta make for a memorable summer salad.

There is no better way to enjoy healthy summer living than by taking advantage of seasonal produce. Incorporating it into one delicious dish makes it easy. This fresh salad does just that, and is loaded with flavorful goodness.

The salad stands on its own. Crumbled feta and juice from the grapefruit make it moist enough to eat without dressing. However; if dressing is a must for you, consider a simple vinaigrette.

Nothing beats a fresh avocado, full of rich, creamy texture and loaded with protein and beneficial fats.


Tip: Give your spinach a good wash by submerging it in a pot or large bowl filled with water. Shake and stir it around in the water to loosen up any soil. The soil will fall to the bottom, and you will be left with clean leaves. After you've washed it thoroughly, place it on some paper towels to dry before placing it in your salad.

The ingredients:

  • 3 cups spinach leaves
  • 1 large pink grapefruit, peeled and sliced
  • 1 avocado, peeled and sliced
  • 1/4 cup feta cheese
  • Freshly ground pepper to taste


The method:

Spread the freshly washed spinach on a serving dish.

Prepare the grapefruit by cutting off both ends, then slicing around the sides to remove the peel. Afterwards, slice it horizontally into 1/2" slices. Cut each slice in half to create semicircles.

Prepare the avocado by cutting it in half and removing the pit. While still in the peel, score thin slices between 1/4" and 1/2" wide. Remove the peel.

Alternate grapefruit and avocado on top of the spinach. Reserve one piece of grapefruit and squeeze over the whole salad. This will moisten everything and keep the avocado from oxidizing.

Sprinkle with feta cheese and top with freshly cracked black pepper.

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