Ruby Grapefruit Avocado and Spinach Salad Print Email

3 1/2 cups baby spinach
3 ruby grapefruits (1 lb. each), segmented, juice reserved
1 firm-ripe avocado (about 1/2 pound), pitted, peeled, and thinly sliced
2 tablespoons unseasoned rice vinegar
2 tablespoons Vietnamese fish sauce (nuoc mam)
2 teaspoons minced fresh ginger
2 1/2 teaspoons sugar

Arrange spinach on salad plates. Arrange grapefruit segments and avocado on spinach.

Measure 3 tablespoons grapefruit juice (save any extra for other uses) into a small bowl and whisk with vinegar, fish sauce, ginger, and sugar to blend. Spoon dressing over salads. Serves 4