Well here it is… the first granola files of 2013! Woohoo! I was planning to share this a week ago but I decided it wasn’t right…this was my second try (now with spinach instead of kale) and it’s definitely the winner! I’m glad I took the time to experiment and get it just right so I’m sharing a delicious recipe for you all! :)
So up until this year I didn’t like grapefruit. I don’t know why, but I was just always an orange girl and the bitterness of grapefruit freaked me out. But this year we came home from a family visit with a bunch of large grapefruits in tow…and now suddenly I’m a believer. It’s funny how we become much more open to experiences we become as we age. When I was young I was a super picky eater and now trying new foods is such a joy. Grapefruit are juicy and perfect this time of year and I was especially pleased to realize that they are a delightful pairing with one of my other favorite fresh foods…the avocado!
This is such a beautiful salad (I love the colors!) and is a great fresh and healthy lunch. The zesty combination of citrus with ginger balances really well with the avocado and almonds. You could certainly add a different nut and I think it would also be good with very thinly sliced red onion. Feta is another possibility, too!
It was also a lesson in slicing grapefruit for salads, so I included instructions below. :)
Here we go…hope you enjoy friends!!
6 cups spinach, stems removed
2 tablespoons raw sliced almonds
2 tablespoons extra virgin olive oil
Juice of ½ Lemon
Remaining grapefruit juice (squeezed membranes ** see below)
Salt & pepper
Prepare the dressing by adding the freshly grated ginger (I used a microplane zester), honey mustard, olive oil, lemon juice, salt & pepper. Whisk to combine.
*(If you need more detail, The Kitchn has a great tutorial!)
Pour the dressing over the spinach, and gently mix and massage the spinach with your hands. Set aside.
Cut the avocado in half and slice into thin long pieces.