Avocado, spinach and grapefruit salad with poppy seeds, pomegranate and sunflower seeds
6 servings
20 minutes
This bright and refreshing salad is a true ode to freshness and flavor harmony. Rooted in modern American cuisine, it combines exotic avocado, tangy grapefruit, and tender spinach dressed with a light raspberry vinaigrette. Avocado slices add creaminess while grapefruit provides juicy tartness, creating the perfect balance. Poppy and sunflower seeds add crunch, while pomegranate seeds contribute a sweet note and visual appeal. This salad is perfect as a light dish for a summer lunch or an elegant appetizer before the main course. Its fresh taste awakens the appetite, and its colorful palette makes it a true centerpiece on the table.
1
Peel the medium-sized avocado, cut it in half, and slice it into pieces about 1 cm thick, drizzle with juice from half a lime, and gently mix.
- Avocado: 1 piece
- Lime: 0.5 piece
2
Peel the red grapefruit, removing the skin and the white membranes from the segments. Cut the grapefruit flesh into slices (about 2 cm).
- Red grapefruits: 225 g
3
Divide fresh spinach leaves into about 6 equal parts and place them at the bottom of 6 plates. Top with slices of avocado and grapefruit.
- Fresh spinach leaves: 170 g
- Avocado: 1 piece
- Red grapefruits: 225 g
4
In a small container, mix sugar, raspberry vinegar, dry mustard, and salt with a whisk. Once the sugar is fully dissolved, gradually add canola oil while continuing to whisk.
- Sugar: 2 tablespoons
- Raspberry vinegar: 1.5 tablespoon
- Mustard powder: 0.3 teaspoon
- Salt: 0.1 teaspoon
- Canola oil: 1 tablespoon
5
Sprinkle the salad with the prepared dressing. Top with sunflower and poppy seeds. Finish the salad by sprinkling with pomegranate seeds.
- Sunflower seed kernels: 1.5 tablespoon
- Poppy seeds: 1 teaspoon
- Pomegranate seeds (arils): 0.5 glass