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Spinach Salad with Citrus-Chili Dressing

Source of Recipe


Adapted from "Big Flavors of the Hot Sun"






List of Ingredients



• -- Dressing --
  
• 4 to 6 Tbsp extra-virgin olive oil
  
• 3 Tbsp pink grapefruit juice
  
• 2 Tbsp lime juice
  
• 2 tsp chili powder
  
• 1 tsp ground cumin
  
• 1/2 tsp salt
  
• 1/4 tsp freshly ground black pepper
  
• .
  
• -- Salad --
  
• 1/3 cup red onion, sliced paper thin
  
• 1 bag (10 ounces) prepared baby spinach leaves
  
• 1 avocado
  
• 1 pink grapefruit
  
• 1/4 cup pitted and chopped black olives
  
• Tortilla chips
  






Instructions



1. To prepare the dressing: In a small jar, combine the olive oil, grapefruit and lime juices, chili powder, cumin, salt and pepper. Shake well to combine. Refrigerate until ready to use.
   
   
2. To prepare the salad: Put the red onion in a small bowl and cover with cold water. Set aside 15 minutes. Drain, rinse and pat dry.
   
   
3. Pull any tough stems from the spinach. Put the leaves in a salad bowl, cover with a paper towel and refrigerate until ready to serve.
   
   
4. Peel the avocado and cut into thin slices. Peel and section the grapefruit. Toss the spinach with some of the dressing. Top with the avocado, grapefruit, olives and a few tortilla chips arranged around the edges. Drizzle the remaining dressing on top and serve.
   
   Makes 4 to 6 servings.