Spinach Salad with Grapefruit, Orange, and Avocado

Joy of Cooking, p. 213

The recipe called for 3 tablespoons toasted sesame seeds, which I didn't have, so I used roasted pumpkin seeds instead. It also included a recipe for homemade Tangerine Shallot Dressing, which sounded delicious, but my store bought Orange-Cranberry Vinagerette made this easier to prepare on a Monday night. We had this salad with grilled chicken, a great dinner for a hot summer evening.


Toss together in a salad bowl
3 generous handfuls (about 6 cups) baby spinach leaves, washed and dried
2 to 3 pinches salt
3 to 4 tablespoons Tangerine Shallot Dressing
Divide the spinach among salad plates and arrange on top:
1 grapefruit, peeled and sectioned
1 orange, peeled and sectioned
1 avocado, peeled and sliced
Sprinkle with
3 tablespoons toasted sesame seeds
ground black pepper to taste
Serve immediately.