Spinach, citrus, and avocado--yummy enough for dessert!
1/2 bag spinach, baby, fresh, organic
2 grapefruit, pink, fresh, organic
1 avocado, fresh, organic
3 green onion, fresh, organic
1/4 c. pine nuts, raw, organic
1/4 c. vinegar, apple cider, organic, unfiltered, raw
1/8 c. oil, walnut, unrefined, organic
sea salt, unrefined and pure to taste
2 tsp. jam, strawberry, organic
Peel one grapefruit and pull into halves. Using a sharp knife (a grapefruit knife works great) take the outer pith and membrane and seeds from each section. Do this over a bowl to catch juice. It doesn't matter if they come out in pieces or not. Each time you do this it gets easier. When you're finished you should have a delicious looking bowl of red grapefruit sections. Try not to eat too many!
Peel and seed the avocado and slice into sections.
Chop green onions.
Wash and put spinach into a lovely glass bowl. Spoon the grapefruit sections on top, saving the juice. Add the onions and avocado. Cover and refrigerate while you make the dressing.
Halve the second grapefruit and keep one half for breakfast. Squeeze as much juice out of the other half as you can get and pour into a shaker along with the other juice you saved.
Add the vinegar, oil, jam, and salt and shake well.
A note about the vinegar. I bought expensive blood orange vinegar to approximate a dressing I had at a restaurant once, so I had it on hand. It's delicious! But any sweetish vinegar will do--rice vinegar, or fig infused. Probably you could even use organic apple cider vinegar, but you might have to add an additional bit of jam for sweetness.
Shake well and pour over salad. Sprinkle on nuts before serving.