May 10, 2009

Spinach avocado grapefruit salad

Summer may be officially 6 weeks away; but it felt like we started the season today. Salad provided half of supper, transitioning us from cool-season cooked veggies to warm-season raw foods. For the next 6 months, we'll get creative with spinach, combining flavors in new ways as different fruits debut at the farmers market.

organic spinach leaves - fill half a large bowl
half an avocado, chunked
half a pink grapefruit, supremed
bits of spiced pecans
vidalia onion vinagerette dressing

Two diners, two bowls. In a pinch, can be stretched to serve three with the same ingredients.

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